Good Food
for Good

Carrot Flan with Low fat Yogurt

EasyQuickUnder $10/4 servesDessertsVegetarian New RecipesSweet
Serves 4Time 30 mins

The natural sweetness of carrots adds fibre to the creamy dessert

Fat - total 5g 7%
Fat - saturated 6g 25%
Salt 163mg 7%
Protein 10g 21%
Carbs 40g 13%
Sugar 18g 20%
Energy 1244kJ 14%
Fibre 4g 12%

% based on an adult’s recommended daily intake

Ingredients

  • ( 3 medium) Carrot
  • ( 1/2 cup) Skim Milk
  • ( 1/4 cup) Caster Sugar
  • ( 30 grams) Butter
  • ( 4 large) Egg
  • ( 1/2 cup) Low Fat Greek Yoghurt

Method

  1. For this dessert. Place it in the oven as you start to prepare your meal, so it is ready to eat after.
  2. Preheat the oven to 180 degrees.
  3. Wash the carrots and trim the top but don’t peel then and then place them into a pot of water, you may need to cut them to allow them to fit into the pot.
  4. Boil the carrots for 15 minutes until just soft. Drain them in a colander and allow to cool completely.
  5. Place the cooled carrots, milk, sugar, melted butter and eggs into a blender and blend until smooth.
  6. Grease a baking dish with butter and then poor in the carrot mixture. Place the baking dish into a larger baking dish and fill the outer dish with water at least halfway up the inner dish.
  7. Bake for 1 to 1.5 hours until firm.
  8. Remove and allow to cool before eating. Serving with a spoon of low-fat yoghurt.
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