I was perusing Pinterest Sunday night and happened upon a Yogurt Cheesecake Souffle. I have this habit of thinking everything made with greek yogurt is good for you. It doesn’t matter if it’s 1 Tbs of greek yogurt + 3 cups of sugar + 7 sticks of butter. If it has greek yogurt, I think it’s healthy. I also have this same problem with anything organic. Organic cake? Totally good for you. But I digress.
The yogurt cheesecake souffle sounded tasty and I hadn’t eaten any dessert yet. And no, I don’t count the medium sized bowl of cherries as dessert.
So I whipped up a batch and it really hit the spot. Here’s the recipe, modified for 2 (because leftover souffle isn’t very good).
Yogurt Cheesecake Souffle (originally from HERE)
1/3 c plain greek yogurt (I had non fat Fage in the fridge)
1 large egg yolk
1 large egg white
1 tbs flour
a pinch of salt (the recipe calls for 1/8, and I cut it down by 1/3….so 1/3 of 1/8 which is 1/24….literally a pinch)
1/3 tsp vanilla (but the more the merrier, 1/2 tsp will work just fine)
a pinch of cream of tartar (again, the recipe calls for 1/8 tsp and I cut by 1/3, so put a small amount in)
1 1/2 tbs sugar + more for dusting
PAM cooking spray or your favorite greaser of choice
- Preheat oven to 375 degrees
- Mix together the yogurt, egg yolk, vanilla, flour, salt and vanilla
- In a stand mixer, combine the egg whites and cream of tartar. Mix until foamy. With the mixer still on, start adding the sugar a little bit at a time. Then continue mixing until soft to stiff peaks form.
- Gently fold the egg whites into the yogurt mixture. Be careful not to let the whites flatten. Like I said, gently.
- Grease 2 ramekins and dust with sugar. You want to make sure you get sugar up the sides of the ramekins as well as on the bottom.
- Divide the mixture in 2 and pour into each ramekin.
- Set the ramekins on a cookie sheet and place in the oven for 15 minutes. Don’t open the oven door once you put them in. Use the light to check on them. They should be puffed up over the edge and a little brown on top when done.
- Eat immediately. I added some strawberries for a little extra flavor.
I think this is a pretty impressive dessert for very little work – less than 10 minutes of prep and then 15 minutes of cooking. Out the door in less than 30 minutes. You could shave some chocolate on top for added classiness. Keep in mind, the yogurt makes it a smidge tart, and kind cheesecake-y – hence the name. If you try it, let me know if it works for you!