Carrot Soufflé Cups are specifically designed to please all of the foodies watching their weight.
This easy recipe is made with whole wheat flour, stevia and fresh-cut, nutrient-dense carrots, but you’ll forget all about these features when you have the first taste. Ginger and vanilla play up the taste of the other naturally sweet ingredients for a mouthful of flavor that sends your taste receptors dancing.
Carrot Soufflé Cups are such an amazing healthy recipe that falling short of your diet anymore should be unheard of. You’ll feel like this fancy treat should cost you thousands, but in reality, you can get it all for less than 200 calories!
Log this recipe in NuMi as one PowerFuel, half a Vegetable and two Extras. No nonsense. Have it with a fresh piece of fruit for a flex snack. Add a hard boiled egg for a flex breakfast that can’t be beat!
Servings: Makes 4 servings; 2 cups is one serving
Calories per Serving: 183
On Nutrisystem, Count As: 1 PowerFuel, ½ Vegetable and 2 Extras
- 2 cups carrots, cut into 3-4” slices
- 3 large eggs
- 2 ½ Tbsp. canola oil
- 3 Tbsp. whole wheat flour
- 1 tsp. baking powder
- 1 tsp. vanilla extract
- 1 Tbsp. grated fresh ginger
- 1 packet of stevia
- Place carrots in a medium pot filled with water and cook until soft, about 15 minutes. Drain and mash carrots until smooth.
- Preheat oven to 350° F
- Add eggs, oil, flour, baking powder, vanilla, ginger and stevia to carrots. Mix until combined.
- Place in a greased muffin tin.
- Bake for 40 minutes.