This recipe was adapted from one that I found on Eating Well, Living Thin, a wonderful blog full of healthy recipes which I strongly recommend to those who are trying to enjoy food but reduce calories. My alterations were based in part on my limitations while living in Tokyo, where Greek yogurt is hard to come by and expensive, and my personal taste preferences for more lemon and vanilla.
The original looks lighter and more cake-like than mine. Mine has a heavier yogurt component and ends up richer and moister. When it cools, it is like a cheesecake/spongecake hybrid. Also, it will fall rather rapidly after coming out of the oven, but that doesn't impact the enjoyable experience of eating them! Frankly, I like mine best after they have been refrigerated and are cold and find it a bit too "eggy" when just hot out of the oven.
Lemon Yogurt Souffle (sugar-free)
1/2 cup yogurt cheese
1 1/2 tbsp. all-purpose flour
2 medium eggs, separated
4 tbsp. granular Splenda
1 tsp. vanilla
2-3 tsp. freshly squeezed lemon juice
pinch cream of tartar
- Lightly spray 4 small ramekins (3.5 in./9 cm. diameter) with cooking spray.
- Preheat oven to 375 degrees F./190 degrees C.
- Whisk the yogurt cheese, egg yolks, flour, 3 tbsp. Splenda (reserve 1 tbsp.), vanilla, juice and salt in a large bowl until smooth.
- Beat the egg whites at low speed until bubbles form.
- Add the cream of tartar and 1 tbsp. Splenda to the egg whites and beat at high speed until stiff peaks form.
- Gently fold the egg whites into the yogurt mixture.
- Spoon the mixture evenly into the 4 prepared ramekins.
- Bake for 13-15 minutes until the tops are lightly browned.