FLUFFY CARROT SOUFFLE

FLUFFY CARROT SOUFFLE


1 (16-oz.) pkg. baby carrots
3 large eggs
1-1/4 cup sugar
½ cup light sour cream
¼ cup butter, softened
¼ cup all-purpose flour
1-1/2 teaspoons baking powder
¼ teaspoon ground cinnamon


Cook carrots in boiling water to cover in a large saucepan for 25 minutes or until tender. Drain well and cool.

Process carrots and eggs in a blender until smooth, stopping to scrape down sides. Add sugar and remaining ingredients, process 30 seconds or until smooth. Pour mixture into a lightly greased 8-inch square-baking dish.

Bake at 350^ for 60 minutes or until set.


Yield: 6 servings.