Souffles are supposed to be super sophisticated and difficult to make, right?

Wellllll….they must not be THAT hard because I successfully made these Greek Yogurt Souffles…and I can’t wait to make them again.

This “breakfast” ended up tasting dangerously close to dessert…It was like eating a healthy cheesecake. Spoon a little syrupy fruit on top…and boom, you’re set. The best part…you can experiment with all of the different Greek yogurt flavors they have out there these days.

Greek Yogurt Souffles

Ingredients

• 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

Directions

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.