Step-by-Step Guide to Make Award-winning Easy Oil-Free Soufflé with Egg Whites and Yogurt

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, easy oil-free soufflé with egg whites and yogurt. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Easy Oil-Free Soufflé with Egg Whites and Yogurt is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Easy Oil-Free Soufflé with Egg Whites and Yogurt is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook easy oil-free soufflé with egg whites and yogurt using 5 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Easy Oil-Free Soufflé with Egg Whites and Yogurt:

1. Take 200 grams Plain yogurt
2. Get 2 Egg whites (or whole eggs)
3. Get 50 grams Sugar
4. Make ready 50 grams Flour
5. Make ready 1 (to taste), generous amount Lemon juice (honey, jam, fruits, rum, or brandy, etc)

Steps to make Easy Oil-Free Soufflé with Egg Whites and Yogurt:

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

So that’s going to wrap it up with this exceptional food easy oil-free soufflé with egg whites and yogurt recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!