Preheat oven to 375°F. Butter or rub oil lightly in 6 oven-safe ramekins. Sprinkle each with about ½ teaspoon sugar. Tap excess around the ramekin so the insides are coated. Place on a rimmed baking sheet or dish and set aside.
Carefully separate eggs. Make sure no egg yolks get in the bowl with the whites. Pour the egg whites into the bowl of an electric mixer. Add cream of tartar. Use the whisk attachment and whisk the egg whites on medium until they are foamy.
Meanwhile, in another bowl, whisk together the egg yolks, yogurt, white whole wheat flour, salt, vanilla extract, and almond extract.
When the egg whites are foamy, add in the ¼ cup sugar (sprinkle in 1 tablespoon at a time) until incorporated.
Carefully, fold half of the egg white mixture into the yogurt mixture using a spatula. Fold in the remaining egg whites.
Pour batter into the prepared ramekins. Fill them almost all the way to the top of each ramekin.
Bake in preheated oven for 15 minutes. Enjoy immediately.
Notes
*These are still really tasty after they fall. Keep them tightly covered in the refrigerator.