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Carrot Souffle
Reviews:
December 22, 2005

Really, truly fantastic! I cut the sugar down to 1/2 cup, pureed the carrot mixture in the food processor and sprinkled a small am't of cinnamon and nutmeg over the top when it came out of the oven. It came out fabulously well--light and airy, yet buttery sweet and delicious. I served it with coconut crusted chicken and the meal was superb.

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