Ah, greek yogurt. Thick, luscious, creamy. A compliment to any fresh fruit, a vehicle for swirly jam, the basis of a cooling sauce, or the finishing touch to a warm bowl of soup.
Greek yogurt is perfect for breakfast. It’s refreshing and light, yet full of protein to keep you full all morning. But what about when winter comes, temperature drops, the berries are scarce, and you’re too cold to eat a parfait? No fear, soufflé is here.
Imagine fluffy, soft, greek yogurt. Pillowy, creamy, and rich. Lightly sweetened and tangy, fresh from your oven. Talk about delicious! I love having this greek yogurt soufflé as an accompaniment to a Sunday breakfast. It feels rich and indulgent, yet is surprisingly light. It also makes an impressive (and fancy!) brunch dish for company. And did I mention how easy it comes together?
My favorite way to eat the souffle is straight out of the oven, either plain or with a dollop of jam. It is equally delicious in the hotter months when it’s been chilled (though the souffle will fall a little). Little cheesecake heaven!
- Preheat the oven to 375 F degrees DO NOT TURN ON CONVECTION
- Spray six 6 oz. ramekins, set on baking sheet.
- In a large bowl, whisk together yogurt, egg yolks, flour, salt and vanilla. In a medium bowl (or with a stand mixer if you’re fancy) beat the egg whites and cream of tartar until foamy. Gradually add sugar and whisk until firm, but soft peaks form. It’s OK if you overmix but try not to.
- Fold in whites to yogurt-egg mixture in thirds, being careful to retain volume.
- Divide the batter evenly among the ramekins.
- Bake on the tray for 15 minutes until they are risen and a nice golden brown. Yes, you can peak, according to this. So be curious. But if it takes longer than 15 minutes because you peak that much, step away from the oven!
- Serve immediately so they don’t fall (they do fall). Of course I took pictures and they fell while I sprinted to get my camera.
- Pour on the jam, maple syrup, fresh fruit, chocolate – whatever your heart desires! You can even cover the tops with sugar and brûlée them muahaha. Or, refrigerate for cheesecakes later!
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