In a large mixing bowl; beat the egg yolks with the sugar until light. Add the grated carrots, shredded apple, wine, lemon juice and rind, and the potato starch. Blend well. In another bowl beat the egg whites until stiff; fold them into the yolk mixture. Turn into a well greased 1 1/2 quart casserole. Bake for 35 minutes in a preheated 375 oven or until nicely puffed and set. Serve hot or cold. Serves 6 I have not tried this, but it sounded like a good side dish, that is not too heavy. Sandi in CT. 03/28 06:11 P.M. Formatted by Elaine Radis; 3/92
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|Serving Size: 1 Serving (182g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 112 (32%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 528.8mg||163 %|
|Sodium 175.8mg||6 %|
|Potassium 187.1mg||5 %|
|Total Carbohydrate 43.8g||13 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 43.7g|
|Protein 15.8g||23 %|
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Calories per serving: 350
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