In-cre-di-bly de-li-ci-ous! It's low fat because I forgot to add the butter and I liked it so much just like this! This recipe was adapted from a Picadilly Carrot Souffle recipe.
2 lbs. carrots, steamed till very tender, drained & cooled
1/2 - 2/3 cup honey, to taste
1/2 tbsp. brown sugar
2 tbsp. + 1 tsp. all purpose flour
1 1/2 tbsp. baking powder
1/4 tsp. Watkin's cinnamon
1 tsp. pure vanilla extract
3 eggs
1/4 cup evaporated skim milk
Blenderize all ingredients in two batches. Pour into greased souffle dish and lightly stir. Microwave on high for 5 minutes. Bake in 350F preheated oven for 45 min or until middle of souffle is set and edges are brown. This souffle tastes best warm rather than hot.
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