Carrot Puff

Makes 6 servings.


2 cups sliced carrots, cooked
2 tablespoons melted margarine
2 large eggs
1 cup reduced-fat sour cream
5½ teaspoons Equal® for Recipes or 18 packets Equal® sweetener or ¾ cup Equal® Spoonful™
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons chopped walnuts


1. Process carrots in food processor until smooth. Combine carrots and remaining ingredients, except walnuts.
2. Pour mixture into 6 greased 1 cup souffle dishes, or a 4 cup souffle dish; sprinkle with walnuts.
3. Bake in preheated 350°F (175°C) oven until carrot mixture is puffed and set, 25 to 30 minutes for the 1 cup souffle dishes, about 45 minutes for the 4 cup souffle dish.

Nutritional Info (per serving):

Calories 166
Protein 4g
Carbohydrate 11g
Fat 12g
Cholesterol 86mg
Sodium 205mg

Food Exchanges: 2 Vegetable, 2 Fat

Additional comments:

Tip: Carrot puff can be assembled in advance; refrigerate, covered, in souffle dishes up to 24 hours. Bake in preheated 350°F (175°C) oven until puffed and set, 35 to 40 minutes.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®. provides many fine recipes for diabetic diets. Since its online debut in 1999, has become one of the more popular and largest cooking and recipe sites on the Internet.

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