Wednesday, April 10, 2013

Greek Yogurt Soufflé

Greek Yogurt Soufflé on Baking Sheet (Closeup)Seriously, I should've used 8 shorter ramekins because the middle was a little underdone. BUT, I was greedy and wanted to fill these things up. HEEHEE. No matter. Next time I'll do that or find a way to bake them all the way through without burning the tops. Below is the recipe using 8 4oz ramekins instead of 4 8oz ramekins. :P

Greek Yogurt Soufflé
(serves 8)

  • 1 cup Greek yogurt
  • 3 eggs, separated
  • 1/3 cup + 2 Tbsp sugar (plus more for dusting ramekins
  • 3 Tbsp all purpose flour
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 1/8 tsp cream of tartar

Greek Yogurt Soufflé on Baking Sheet
  1. Preheat oven to 375F.
  2. Grease eight 4oz ramekins with butter and sprinkle a little sugar inside each – like flouring a cake pan. Set on a baking sheet and set aside.
  3. In a large bowl whisk the yogurt with the egg yolks, 1/3 cup of sugar, flour, vanilla, and salt until smooth. Set aside.
  4. In another bowl beat the egg whites and cream of tartar with an electric mixer until foamy. Add in the remaining 2 tablespoons of sugar and continue beating until very stiff peaks form.
  5. Carefully fold the whites into the yogurt mixture until no puffs remain.
  6. Divide among the ramekins and bake for 15 minutes or until just golden and set.
  7. Serve immediately or it'll fall and become dense (kind of like a healthier cheesecake).