1 1/2 cups sliced carrots
1/3 cup firmly packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons reduced fat margarine
2 tablespoons all-purpose flour
3/4 cup skim milk
1/4 cup egg substitute
4 egg whites

Place carrots in a saucepan and cover with water. Bring to boil, then reduce heat and simmer for 20 minutes or until tender. Drain and set aside. Form a collar around a 1.5-quart souffle dish using aluminum foil (wrap foil around souffle with enough to overlap, fold down foil to hold it in place). Spray the foil and souffle dish with nonstick cooking spray. Combine carrot, brown sugar and next 4 ingredients and process in a blender or food processor until smooth. Melt margarine in a saucepan and add flour, stirring until smooth. Gradually add milk, stirring constantly until thickened and continue cooking for 1 minute. Gradually add the margarine mixture to the egg substitute, stirring constantly. Remove from heat and stir in the carrot mixture. Beat egg whites on high speed with an electric mixer until stiff peaks form. Gently fold the egg whites into the carrot mixture and spoon into the prepared souffle dish. Bake at 350 degrees for 45-50 minutes or until souffle is puffed and slightly browned. Remove collar and serve.

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