1 lb. (5 lg.) carrots
5 tbsp. butter, softened
3 eggs
1 c. grated Parmesan cheese
1 tsp. salt
3 tbsp. milk

Preheat oven to 350 degrees. Clean and scrape carrots; then cut into 1 to 2 inch pieces. Steam or boil until tender. Drain while still warm; add butter and puree or mash carrots until smooth.

Using an electric mixer, beat eggs until light and fluffy. Add eggs and remaining ingredients to carrots. Mix well.

Pour into a greased 8-inch square casserole dish. Bake 40 to 45 minutes. Remove from oven and cover with foil for about 20 minutes to allow souffle to set. Can be served warm or chilled. Makes 10 servings, with each serving containing 133 calories.