Cooking Light'S Carrot Soufflé

• 7 cups carrots, chopped (about 2 pounds)
• 2/3 cup granulated sugar
• 1/4 cup nonfat sour cream
• 3 tablespoons all-purpose flour
• 2 tablespoons butter, melted
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 large eggs, lightly beaten
• 1 teaspoon powdered sugar

1. Preheat oven to 350u0b0.
2. Cook carrots in boiling water 15 minutes or until very tender; drain. Place carrots in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.
3. Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake for 40 minutes or until puffed and set. Sprinkle with powdered sugar.

carrots, granulated sugar, nonfat sour cream, allpurpose, butter, baking powder, vanilla, salt, eggs, powdered sugar

Taken from www.food.com/recipe/cooking-lights-carrot-souffl-340625 (may not work)