Greek Yogurt Souffle

Greek Yogurt Souffle

quite impressive straight out of the gate...

light fluffy, delicate...perfect for a lovely Sunday brunch.

serve right away for the warm sky high souffle effect...

or  "fallen" as a light, airy healthy and guilt-freecheesecake souffle.  

sometimes, most of the time, you just can't get the darn things to the table in time.  not to worry if they fall.  these are still quite impressive.  i know your crazy head is saying "fallen=failure"... but just take a bite and you will see it is still light as air and "souffle-like".  the first two photos are just minutes out of the oven.  the photos below are about 1/2 an hour out.  if you fill the ramekin to the first rim it should not sink any further than shown.
get creative with your accessories... fresh berries, a blueberry coulis,  ginger syrup, or warm and syrupy homemade jam?

it's like eating a little vanilla cloud.  
a perfect individual fancy treat, but i could eat three so make a few extra.

GREEK YOGURT SOUFFLE

1 cup plain greek yogurt...i use 0% Fage

3 large egg yolks

3 large egg whites

3 Tbsp AP flour

1/8 tsp salt

1 tsp vanilla extract...(per Grandma...i always spill a little extra in the mix) or a 1/2 vanilla pod would look nice with the black specks.

1/8 tsp cream of tarter

1/4 cup sugar, or i used Z Sweet, a sugar substitute

butter and "real" sugar for ramekins

preheat oven to 375 F degrees, non convection...bottom heating element only if possible.  i read this somewhere and it seems to work well with any souffle.
butter six 6oz ramekins.  coat inside ramekin with sugar and knock out excess.  set on baking sheet.
in a large mixing bowl whisk together yogurt, egg yolks, flour, salt and vanilla.  in a medium bowl or in your stand mixture, beat the egg whites and cream of tartar until foamy...then gradually pour in the sugar and whisk until firm, but soft peaks form...just don't whip so hard you break the whites.
add 1/3 of egg white mixture to the yogurt mixture and incorporate well.  then carefully fold in another 1/3...then the remaining.  you want to keep as much volume as possible, of course.
divide evenly into ramekins...i think i filled mine to the line just below the rim because when they fall you still want to have volume in the ramekin.
bake on tray for about 15 minutes, until evenly risen and lightly browned around the edges.
DO NOT OPEN THE DOOR TO PEEK.

serve IMMEDIATELY for the full effect.

BUT...these are still fabulous after they fall  as you can see in some of the photos.
they are also delicious the next day.  they retain their fluff and they taste like a very delicate cheesecake.  i'd have this for breakfast every morning if i could...full of protein, calcium and quite a healthy start for the day. 

approx. nutrition info
6 servings

80 calories
6.6 carbs
2.5 fat
2.3 sugar
7.4 protein