Greek Yogurt Souffle Recipe

key lime Greek yogurt souffle

you’ve probably seen me posting souffles lately. well, I’ve been making them pretty regularly, in an attempt to perfect a recipe. it was a while back that I discovered this recipe on Pinterest and I pinned it and there it sat for some time. I’m not sure what made me want to try it, but about two weeks ago, I gave it a shot for the first time. at that time, I followed the original recipe (find it here on Jules Food…) exactly. but the more I made it, I started to deviate slightly. below is the version that I ended on and I think I am happiest with. it’s a nice little treat that looks way more impressive than it is difficult. it’s quite easy, in fact. a good first souffle if you’re just starting off. and hey, it’s almost sugar-free (except the sugar lining and what sugar already exists in the yogurt) and on top of that, there’s the added bonus of a bit of protein. not to bad for a dessert.


– 1 c Greek yogurt (about 2 1-serving containers)
– 3 T all-purpose flour
– 1/8 t salt
– 1/2 t pure vanilla extract (optional)
– 3 eggs (room temperature is preferred)
– 1/8 t cream of tartar
– 1/4 c Splenda
– granulated sugar
– 1/2 T butter (cold)

1. Move the rack in your oven to the lowest height. Preheat the oven to 375 degrees F.
2. Prepare 6 medium or 8 small ramekins by buttering the inside walls and bottom with real butter. Add a spoonful of real sugar to each ramekin and roll the dishes around so the sugar coats all of the butter-covered surfaces. Empty excess sugar back into your sugar container or the trash. Place ramekins on a cookie sheet, for ease of use, so that they do not touch one another.
3. Separate the three eggs, being careful not to get any yolk in the whites.
4. In the bowl of a stand mixer, combine the Greek yogurt, flour, vanilla (optional), salt, and egg yolks. Mix on medium speed until well-combined.
5. In another bowl for the stand mixer, combine egg whites and cream of tartar. Mix with the whisk attachment on medium-high speed until soft peaks form.
6. Add Splenda to egg white mixture. Mix on high speed until stiff peaks form.
7. In two to three parts, fold the egg white mixture into the yogurt mixture, taking care to keep as much of the air contained as possible. Continue until just combined.
8. Disperse souffle batter amongst the ramekins. Bake for 15 minutes. Do not open the oven to peek during baking.
9. After 15 minutes, remove from the oven and serve hot. The ramekins will be too hot to handle, but the souffle will be at a edible temperature within the few minutes it will take to move the ramekins to plates for serving. Wait any longer and the souffles will fall considerably.

– I like to use Dannon’s Light & Fit Greek yogurt.
– If using flavored yogurt (not vanilla or plain), opt for the pure vanilla extract. It isn’t really needed if you’re using a flavored yogurt.
– The stronger the flavor of yogurt, the stronger the taste of the souffle (the souffle will be less strong than the yogurt). Flavors like coconut are not very strong, however flavors like lime are.
– I liked Dannon’s Light & Fit Greek yogurt: Banana Cream Pie, Strawberry Cheesecake, and Chocolate Raspberry best.
– Extra souffles should be refridgerated. The will fall considerably, of course, but the cold texture is similar to an airy cheesecake and is still desirable, just in a different way.


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