Hello folks, and happy Wednesday! I’m excited to bring a tasty treat to you for this Wednesday’s recipe of the week, and this particular one really has helped me reshape my ideas about diet, nutrition, and desserts. Up until lately, I’ve looked at desserts as something you just don’t have if you’re trying to have a healthy living style, and if you have one, that equals a lapse that you have to recover from. That kind of mentality is unhealthy when it comes to food, so I’m reshaping it. Instead, I’m looking for ways to incorporate tasty treats with good portion sizes, enriched with nutrients, low on flour and carbs and, oh yeah, I want them to be delicious. These carrot cake souffles that I made this past weekend definitely fit the bill!
Carrot Cake Soufflés
Here’s what you need:
- 1/2 lb carrots
- 1/4 cup butter
- 1/4 tsp ginger
- 1/2 tsp cinnamon
- 1 tsp vanilla
- 1 tsp baking powder
- 2 eggs
- 1/2 cup sugar
- 1/4 cup flour
- and, of course, four ramekins, one baking pan, and an oven
And here’s how to make it:
- Preheat your oven to 350F. Spray the ramekins with cooking spray and place in a baking pan.
- Bring a large pot of water to boiling, and drop in the carrots. Cook until soft, or about 15 minutes. Strain out the carrots and place them in your blender, and pulse blend/puree until smooth.
- Ad the butter, ginger, cinnamon, sugar, and vanilla, and pulse until smooth. Then add the eggs, flour, and baking powder and pulse until smooth.
- Pour the mixture evenly into the ramekins (the ramekins should be about 1/2 to 2/3 full). Place the ramekins in the baking pan and pour water into the baking pan until it’s about halfway up the sides of the ramekins. This is called a “water bath” bake.
- Bake for about 30 minutes or until the souffles are puffed and set.
Recipe serves 4, 286 calories ea.
This is a wonderful way to add a sweet treat back into your diet when you’re trying to stay on a healthy track. For an extra treat, top it with a little bit of fresh light whipped cream!
