This light and fluffy cinnamon ginger carrot soufflé is a delicious side dish for any holiday celebration! It’s slightly sweet, and made healthier than the classic version. (vegetarian, gluten-free option)
3 tbsp white whole wheat flour (or gluten-free alternative)
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
1/4 tsp salt
3 tbsp butter
1/4 cup plain nonfat Greek yogurt
1 tsp vanilla extract
Heat oven to 350°F. Lightly grease a 2-quart baking dish.
Place carrots in a large saucepan and fill with enough water to cover carrots completely. Bring to a boil and simmer 15 minutes, or until tender. Drain.
Meanwhile, in a stand mixer or in a large bowl with a hand mixer, beat egg whites and cream of tartar until stiff peaks form.
Add carrots to a blender or food processor. Blend until smooth. Add remaining ingredients except for egg whites. Blend until smooth. Gently spoon mixture into bowl with egg whites and fold in until completely incorporated.
Gently spoon mixture into prepared baking dish. Bake at 350°F for 40 minutes or until puffed and set. Remove from oven and dust lightly with powdered sugar and cinnamon.
Use fresh egg whites for the best results. Pasteurized carton egg whites will not stiffen as well.
This recipe can be halved or doubled as needed.