Low Fat Savory Carrot Pudding Recipe

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Recipe Category: Low-Fat

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Low Fat Savory Carrot Pudding Recipe

Ingredients

  • 3 1/2 pounds carrots, peeled and sliced, 10 cups
  • 4 large eggs, lightly beaten
  • 2/3 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tablespoons butter, melted
  • 2 teaspoons salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1 cup 1% milk

    • Method

  • Preheat oven to 350°F.
  • Lightly oil two 9-inch quiche dishes or pie pans or coat them with nonstick spray.
  • In a large pot, cook carrots in boiling salted water until very tender, 12 to 14 minutes.
  • Drain and refresh under cold running water; drain well.
  • In a food processor, puree carrots.
  • Scrape pureed carrots into a large bowl.
  • Add eggs, flour, sugar, butter, salt, cinnamon, ginger and nutmeg and whisk until smooth.
  • Gradually whisk in milk.
  • Transfer to prepared dishes.
  • Bake puddings for 25 to 35 minutes, or until set in the center.
  • Let stand for 10 minutes before serving.
  • The puddings will keep, covered, in the refrigerator for up to 2 days.
  • Reheat before serving.
  • :MAKES 12 SERVINGS.
  • Calories per serving; 5 grams protein; 4 grams fat1 grams saturated fat; 28 grams carbohydrate; 455 mg sodium; 77 mg cholesterol; 4 grams fiber

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