Try this Fructose & Wheat-Free Carrot Soufflé recipe, or contribute your own.
Suggest a better description1. Mix carrots with Brown Rice Syrup & eggs
2. Blend in dry ingredients with milk
3. Pour 1/2 carrots mixture in greased, deep casserole dish
4. Bake at 350 degrees Fahrenheit for 30 minutes
5. While cooking, mix together the ingredients for the center layer
6. Add the middle layer on top of the cooked soufflé
7. Pour the rest of the carrot mixture on top
8. Bake 30 minutes more
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (903g) | ||
Recipe Makes: Servings | ||
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Calories: 1403 | ||
Calories from Fat: 868 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 96.5g | 129 % | |
Saturated Fat 60.7g | 303 % | |
Monounsaturated Fat 25g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 260.9mg | 80 % | |
Sodium 1303mg | 45 % | |
Potassium 1577.6mg | 42 % | |
Total Carbohydrate 126.6g | 37 % | |
Dietary Fiber 10.4g | 42 % | |
Sugars, other 116.2g | ||
Protein 18.6g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1403
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