Easy Oil-Free Soufflé with Egg Whites and Yogurt

Name: Easy Oil-Free Soufflé with Egg Whites and Yogurt
Yield: 4 servings
Cuisine: American
Ingredients: 200 grams Plain yogurt; 2 Egg whites (or whole eggs); 50 grams Sugar; 50 grams Flour; 1 (to taste), generous amount Lemon juice (honey, jam, fruits, rum, or brandy, etc)

cookpad.japan @cookpad_jp

I had a lot of frozen egg whites. This soufflé is also delicious served chilled and with ice cream.

Make a very stiff meringue. Drop the pan at a height before and after baking to prevent the soufflé from deflating. Cover with foil if the surface looks like it will burn. Recipe by mini

I had a lot of frozen egg whites. This soufflé is also delicious served chilled and with ice cream.

Make a very stiff meringue. Drop the pan at a height before and after baking to prevent the soufflé from deflating. Cover with foil if the surface looks like it will burn. Recipe by mini

cookpad.japan @cookpad_jp

I had a lot of frozen egg whites. This soufflé is also delicious served chilled and with ice cream.

Make a very stiff meringue. Drop the pan at a height before and after baking to prevent the soufflé from deflating. Cover with foil if the surface looks like it will burn. Recipe by mini

I had a lot of frozen egg whites. This soufflé is also delicious served chilled and with ice cream.

Make a very stiff meringue. Drop the pan at a height before and after baking to prevent the soufflé from deflating. Cover with foil if the surface looks like it will burn. Recipe by mini

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Ingredients

4 servings

200 gramsPlain yogurt
2Egg whites (or whole eggs)
50 gramsSugar
50 gramsFlour
1(to taste), generous amount Lemon juice (honey, jam, fruits, rum, or brandy, etc)

Saved

Steps

1

Preheat the oven to 350°F/180℃. To make the meringue, whip the egg whites, adding 1/3 of the sugar at a time, until it forms stiff peaks.
2

Combine yogurt, lemon juice, and flour in a different bowl and mix with a hand mixer.
3

Add 1/3 of the meringue to the Step 2 mixture and blend well with a hand mixer. Add the remaining 2/3 of meringue and mix lightly with a spatula.
4

Pour the dough into a mold and bake at 350°F/180℃ for 40~45 minutes in a water bath.
5

Let it cool in the pan, chill in the fridge and it's done.
6

A friend baked this soufflé without a hot water bath, so I tried too. The soufflé was light colored, moist and fluffy when baked in a hot water bath. The souffle was brown, crispy and soft without the hot water bath. Both were delicious.
7

[Using whole eggs] It tastes richer if you add 2 egg yolks in Step 2 and 150 g of yogurt.
8

You can also make it with 1 egg yolk (you still use 2 egg whites for meringue) and 180 g of yogurt.
9

You can freeze the leftover egg whites in double-layered cling film. When you make the meringue, microwave the frozen egg whites until they become a sorbet like texture and whip. By doing so, you can make a shiny meringue very quickly. It's handy to have.