Easy & delicious vanilla-almond yogurt soufflés, under 110 calories each
It's Recipe ReDux time, and this month is about cupcakes. Are they a timeless, cute little dessert or are they overdone?
I think cupcakes are great, don't get me wrong, but they can be time consuming. Plus, I don't have a regular muffin tin at my house right now, just a mini one, and I just made mini cupcakes.
I do love that cupcakes come in their own little packages. No slicing pieces & fighting over who gets the biggest slice, etc. Everyone gets a cute little cupcake and is perfectly happy.
I contemplated doing a bar for my handheld dessert but then decided against that...
Why not make a dessert in ramekins?
Everyone still gets their own, but it's definitely different than cupcakes.
These yogurt soufflés are what I decided on making.
After trying them for the first time, I thought they tasted a little too healthy.
Then I added some almond extract {we're talking a drop or two, not even ⅛ tsp} and extra vanilla extract, and it really helped take away the very strong Greek yogurt flavor.
Soufflés can be a little daunting, but these were quite easy.
I'm no pro at soufflés either.
This was actually my first time making them, and I think I made a few mistakes. But it really didn't matter; the soufflés were delicious and still looked impressive & pretty.
The main thing to do is bring your eggs to room temperature {take them out of the refrigerator about 30 minutes before you start}. Make sure you don't get any egg yolk in the egg whites. And be sure to very gently fold the egg whites into the yogurt mixture.
These are best served immediately after taking them out of the oven, but they still taste great after they fall. {Leftovers make a great treat-like breakfast, too.}
Ingredients
- ¼ cup + 2-3 teaspoon sugar divided
- 3 large eggs room temperature {separated}
- ⅛ teaspoon cream of tartar
- 1 cup plain Greek yogurt
- 3 tablespoon white whole wheat flour
- ⅛ teaspoon salt
- 1-½ teaspoon vanilla extract
- 1/16 teaspoon almond extract
Instructions
- 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 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.
- {These are still really tasty after they fall. Keep them tightly covered in the refrigerator.}
Notes
Meme
Nina @ Whats for eats says
Clever idea Meme. I have not attempted a souffle before either, but seeing your success makes me think it is high time I gave them a go!
Serena says
Impressive! Love how pretty the swirly tops are! I've always wanted to make souffle but thouht too complex. Thanks to you I'm going to give it a whirl! Esp since I adore almond flavor. I checked out your mini cupcakes...they look yummy too!
Sarah Reid, RHNC (@jo_jo_ba) says
Amazing! I love the yogurt, would really cut the sweetness of a souffle
Deanna Segrave-Daly says
How clever to use Greek yogurt for souffles - these are adorable and would be terrific with so many different fruit toppings.