The other night I felt like making a new dessert, but one that was also healthy. I starred this recipe in my Google reader, but was a little wary to try it. Honestly, I didn’t think Stew would like it...a souffle made with Greek yogurt? I’m the only one who eats Greek yogurt in our house. So I told him I was making cheesecake souffles and was glad he was on the couch watching a movie while I was in the kitchen opening a Greek yogurt. :)
It’s a great dessert—not too rich, but rich enough. We both had two! And don’t be judging us, because look at the nutrition stats!
Yogurt "Cheesecake" Souffles
1 cup plain Greek yogurt
3 large egg yolks
3 large egg whites, room temperature
3 Tbsp all-purpose flour
1/8 tsp salt
1 tsp vanilla extract
1/8 tsp cream of tartar
1/4 cup sugar
Butter and sugar, for ramekins
Preheat oven to 375º.
Butter six 6-oz ramekins (or 8–9 muffin tins). Pour a small amount of sugar into each and roll the ramekins to coat. Set on a baking sheet.
In a large mixing bowl, whisk together yogurt, egg yolks, flour, salt and vanilla extract.
In a medium mixing bowl, beat egg whites and cream of tartar until foamy. Gradually stream in sugar and continue beating on medium-high speed until all sugar has been incorporated and egg whites form soft peaks.
Working in two or three batches, gently fold egg whites into yolk mixture with a whisk or spatula. Make sure all egg whites have been fully incorporated.
Divide mixture evenly into ramekins, using about 1/2 cup in each.
Bake on baking sheet for about 15 minutes, until evenly risen and lightly browned around the edges. [Mine took about 5 minutes longer]
Serve immediately. NOT good leftover (yes, I did eat one leftover, but it's not half as good when it's sunken down).
Thanks, Baking Bites, for the great recipe!
I’ll definitely be making this dessert again, and trying add-ins! Nutella? Chocolate chips? Berries? Caramel? Sounds good to me!