Fit Carrot Soufflé: Light and Nutritious

Ingredients:

• 3 medium carrots, cooked and cut into pieces
• 3 egg whites
• 2 egg yolks
• 1 tablespoon of oatmeal
• 1 tablespoon of cottage cheese or light cream cheese
• 1 tablespoon olive oil
• 1 clove of minced garlic
• Salt to taste
• Black pepper to taste
• Nutmeg to taste
• 1 teaspoon baking powder
• Grated parmesan cheese for gratinating (optional)

Preparation method:

1. Preheat the oven at 180°C and grease a soufflé dish with olive oil or butter.
2. Beat the egg whites in snow until they are firm and set aside.
3. In the blender, beat the cooked carrots, the egg yolks, garlic, olive oil and cottage cheese until a creamy puree is formed.
4. Transfer the puree to a bowl and add the oatmeal, salt, black pepper and nutmeg. Mix well.
5. Add the yeast and gently fold in the egg whites, stirring from the bottom up to keep the mixture light.
6. Pour the mixture into the soufflé dish. If desired, sprinkle a little grated parmesan cheese on top to gratinate.
7. Bake for 25-30 minutes or until the soufflé is golden brown and risen. Avoid opening the oven during the process so that it does not collapse.
8. Serve immediately.

Tip:

To make the soufflé even tastier, you can add fresh herbs like parsley or chives to the batter, or even replace the carrot with another vegetable of your choice, like pumpkin or spinach.

This soufflé is great to accompany salads or serve as the main course for a light dinner.