1 lb. carrots, cooked until tender
3 eggs
1/3 cup sugar
3 tablespoon all-purpose flour
1 teaspoon vanilla
1/2 cup (1 stick) butter, melted
Pinch of salt, (optional)ash of nutmeg
TOPPING:
1/2 cup crushed corn flake or walnuts
3 tablespoon brown sugar
2 teaspoon butter, room temp
Preheat oven to 350 deg F.
Combine the crushed corn flakes or walnuts, brown sugar and butter. Set aside. Puree the cooked carrots and the eggs in a blender (do not use a food processor). Add the sugar, flour, vanilla, butter, nutmeg and salt and blend. Pour into a 1 1/2-quart pan or souffle dish and bake for 40 minutes. Spread the topping over the souffle and bake 5 to 10 minutes longer, until the topping is lightly browned.
Per serving: 383 calories, 6 gm protein, 46 gm carbohydrates, 20 gm fat, 152mg cholesterol, 11 gm saturated fat, 177 mg sodium