When it comes to holiday dinners, the unofficial motto in my family is “Prepare enough food for everyone that is coming to dinner. Then make more.” I always laugh when I get cooking magazines that feature holiday dinners with about 3 things on the plate. Are you kidding me? We have three different vegetables alone! Plus salad, and bread, and a variety of meat, need I go on? So. Much. Food. Good food. Food that people you love have taken the time and effort to prepare because they know that you will savor it. How can you not sample a little bit of everything? Then perhaps a little bit more? And before you know it, the skinny pants you wore thinking that they would help keep your food consumption under control are digging into your belly and you’re counting the seconds until it’s socially acceptable to go upstairs and put on your pajama bottoms so that you can finally get some relief and when you do you want to shout “Thank you Sweet Jesus!” because in that moment you can’t imagine anything better than that blessed elastic waistband. Phew!
With that exact scenario in mind, I went searching for a lighter, holiday-worthy side dish that wouldn’t make me want to run for the pajamas before dessert even made it to the table. Carrot souffle was exactly what I was looking for. The world apparently loves it too because there are copycat recipes all over the internet. The original calls for an entire stick of butter and almost a cup of white sugar. If you aren’t concerned about keeping your pants buttoned through dessert, feel free to Google it or try this one, for something a bit more indulgent. I first discovered this version several years ago and it immediately became an obsession. Any vegetable-based dish that could double as dessert and clocks in under 150 calories is a huge win in my book! In fact, I may have made it just about every week for an entire winter.
If you wanted to do a little bit of prep beforehand, you could easily steam the carrots ahead of time and keep them chilled. When you are ready to assemble, just dump everything in the blender or food processor and turn it on!
- 2 pounds baby carrots
- 2 large eggs
- 3 T. flour
- 1 tsp. baking powder
- 1 tsp. vanilla extract
- 1/2 cup plain low fat yogurt
- 1/3 cup honey
- 1/4 tsp. salt
- 2 T. coconut oil
- 1-2 T. powdered sugar, for dusting on top
- 1. Steam carrots until very tender. Drain carrots and allow them to cool for 15-20 minutes.
- 2. Place carrots in a blender or food processor with all remaining ingredients except powdered sugar.
- 3. Process carrot mixture until smooth. Pour into a 2 quart casserole dish coated with cooking spray.
- 4. Bake at 350 degrees for 40-45 minutes.
- 5. Remove from oven and dust with powdered sugar. Serve immediately.
- There are many varieties of coconut oil out there. The one I used here is extra virgin coconut oil and it has a distinct coconut taste that I think blends really well with the sweetness of the carrots. Any coconut oil could be substituted, as could light olive oil, or butter as the original recipe calls for.