makes 6 (6 oz) ramekins, in our case 3 larger ramekins (they were so big we had to share!)
- 1 cup Greek Yogurt (nonfat or full fat both work here. Also – choose your flavor! We used Chobani Nonfat Lemon Greek Yogurt)
- 3 large egg yolks
- 3 large egg whites
- 3 Tbsp AP flour
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1/8 tsp cream of tartar
- 1/4 cup sugar
- butter and sugar, for ramekins
1. Preheat oven to 375 F degrees. Butter the bottoms of six (6 ounce) ramekins. Coat the inside of the ramekin with sugar and knock out excess. Set on a baking sheet.
2. In a large mixing bowl whisk together yogurt, egg yolks, flour, salt and vanilla.
3. In a medium bowl or in a stand mixer, beat the egg whites and cream of tartar until foamy…then gradually pour in the sugar and whisk/beat until stiff peaks form.
4. Add 1/3 of egg white mixture to the yogurt mixture and carefully fold. Carefully fold in another 1/3…then the remaining. Be gentle! I’m still trying to become as good of a ‘folder’ as my mom.
5. Divide mixture evenly into ramekins, filling slightly below the rims. Bake on tray for about 15 minutes, until evenly risen and lightly browned around the edges. Try not to open the oven door to peak, you don’t want them deflating! Serve Immediately. If you don’t finish all of them, don’t worry…because you can put them in the fridge and they are great as leftovers the next day.