Easy Oil-Free Soufflé with Egg Whites and Yogurt
Easy Oil-Free Soufflé with Egg Whites and Yogurt

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, easy oil-free soufflé with egg whites and yogurt. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Easy Oil-Free Soufflé with Egg Whites and Yogurt is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Easy Oil-Free Soufflé with Egg Whites and Yogurt is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have easy oil-free soufflé with egg whites and yogurt using 5 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Easy Oil-Free Soufflé with Egg Whites and Yogurt:
  1. Get 200 grams Plain yogurt
  2. Prepare 2 Egg whites (or whole eggs)
  3. Make ready 50 grams Sugar
  4. Take 50 grams Flour
  5. Get 1 (to taste), generous amount Lemon juice (honey, jam, fruits, rum, or brandy, etc)
Steps to make Easy Oil-Free Soufflé with Egg Whites and Yogurt:
  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.

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