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Easy Oil-free Soufflé With Egg Whites And Yogurt Recipe

Easy Oil-Free Soufflé with Egg Whites and Yogurt Recipe
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Serving : 4
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Prepare the ingredients before making Easy Oil-Free Soufflé with Egg Whites and Yogurt in your home. Then, follow these steps below to serve Easy Oil-Free Soufflé with Egg Whites and Yogurt for your family or friends.

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

  • 200 grams Plain yogurt
  • 2 Egg whites (or whole eggs)
  • 50 grams Sugar
  • 50 grams Flour
  • 1 (to taste), generous amount Lemon juice (honey, jam, fruits, rum, or brandy, etc)

How to Make Easy Oil-Free Soufflé with Egg Whites and Yogurt

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Easy Oil-Free Soufflé with Egg Whites and Yogurt in your home by yourself.

    Step 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.
  • Step 2
  • Combine yogurt, lemon juice, and flour in a different bowl and mix with a hand mixer.
  • Step 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.
  • Step 4
  • Pour the dough into a mold and bake at 350°F/180℃ for 40~45 minutes in a water bath.
  • Step 5
  • Let it cool in the pan, chill in the fridge and it's done.
  • Step 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.
  • Step 7
  • [Using whole eggs] It tastes richer if you add 2 egg yolks in Step 2 and 150 g of yogurt.
  • Step 8
  • You can also make it with 1 egg yolk (you still use 2 egg whites for meringue) and 180 g of yogurt.
  • Step 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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