Simple Way to Make Perfect Easy Oil-Free Soufflé with Egg Whites and Yogurt

Hello everybody, hope you're having an incredible day today. Today, we're going to make a special dish, Simple Way to Make Ultimate Easy Oil-Free Soufflé with Egg Whites and Yogurt. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Easy Oil-Free Soufflé with Egg Whites and Yogurt, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Easy Oil-Free Soufflé with Egg Whites and Yogurt delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Easy Oil-Free Soufflé with Egg Whites and Yogurt is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few components. You can have Easy Oil-Free Soufflé with Egg Whites and Yogurt using 5 ingredients and 9 steps. Here is how you can achieve that.

I had a lot of frozen egg whites. This soufflé is also delicious served chilled and with ice cream.

Make a very stiff meringue. Drop the pan at a height before and after baking to prevent the soufflé from deflating. Cover with foil if the surface looks like it will burn. Recipe by mini

Ingredients and spices that need to be Prepare to make Easy Oil-Free Soufflé with Egg Whites and Yogurt:

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

Instructions 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.

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So that's going to wrap it up for this special food Simple Way to Prepare Ultimate Easy Oil-Free Soufflé with Egg Whites and Yogurt. Thank you very much for reading. I'm sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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