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Ingredientes
- 2 Tbsp. butter or possibly margarine
- 3 Tbsp. flour
- 1/2 c. lowfat milk
- 4 c. grated carrots
- 3 x egg yolks
- 2 Tbsp. parsley, chopped salt and pepper
- 3 x egg whites
Direcciones
- Preheat the oven to 350_F. Heat the butter in a medium saucepan, stir in the flour to make a smooth paste, and then blend in the lowfat milk and cook till thickened. Set the pan aside to cold.
- In a medium mixing bowl, combine the carrots, egg yolks, parsley, salt and pepper. Combine with the cooled flour mix. Set aside.
- Beat the egg whites till stiff, and fold them into the carrot mix. Pour the mix into a buttered 1 1/2 - 2 qt souffle dish. Set the dish in a shallow pan of warm water and bake for 25 to 35 min, or possibly till a kitchen knife inserted in the center comes out clean.
- Serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 4 servings | |
| Calories 126 | |
| Calories from Fat 56 | 44% |
| Total Fat 6.36g | 8% |
| Saturated Fat 3.89g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 123mg | 5% |
| Potassium 377mg | 11% |
| Total Carbs 15.49g | 4% |
| Dietary Fiber 3.0g | 10% |
| Sugars 6.26g | 4% |
| Protein 2.66g | 4% |
