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

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, easy oil-free soufflé with egg whites and yogurt. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Easy Oil-Free Soufflé with Egg Whites and Yogurt is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Easy Oil-Free Soufflé with Egg Whites and Yogurt is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. 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.

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

1. Prepare 200 grams Plain yogurt
2. Make ready 2 Egg whites (or whole eggs)
3. Prepare 50 grams Sugar
4. Get 50 grams Flour
5. Get 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.

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