Lemon Yogurt Souffle
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 88.8
- Total Fat: 3.2 g
- Cholesterol: 124.0 mg
- Sodium: 90.9 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 0.2 g
- Protein: 8.4 g
View full nutritional breakdown of Lemon Yogurt Souffle calories by ingredient
Introduction
A low-carb dessert A low-carb dessertNumber of Servings: 6
Ingredients
-
1 cup Yogurt Plain Greek Yogurt, non-fat
3 tbsp. Flour - Gold medal all purpose flour
4 large Egg, fresh, whole, raw
12 packets Splenda
1.5 tsp Vanilla extract, imitation, alcohol
1 lemon yields Lemon Juice
1.5 tsp Pure Lemon Extract (by MOKONA) (optional)
1 dash Salt
0.25 tsp Cream Of Tartar
Tips
Use room temperature eggs to get the best volume.
Directions
Lightly spray a souffle dish or 6 ramekins with cooking spray. Set aside. Preheat oven to 350 degrees F.
Separate the eggs and place the yolks in one bowl and the whites into a stand mixing bowl. Add the yogurt, salt, vanilla, lemon juice, salt, 6 packets of Splenda, and sifted flour to the yolks. Blend very well with a whisk.
In the stand mixing bowl, whisk the egg whites until foamy. Add the other 6 packets of Splenda and cream of tartar. Whisk until just stiff peaks form. If you overbeat, you'll just have to take more time when folding ingredients. If you underbeat, the souffle will loose some volume and texture.
Fold the egg whites into the yogurt/yolk mixture carefully. When no white streaks remain, pour into the prepared dish(es). Bake until the center is fully set. That should be about 25 minutes for a large souffle and about 15 minutes for ramekins.
Allow to cool and serve with whipped cream or a dusting of powdered sugar.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user SEPOZA.
Separate the eggs and place the yolks in one bowl and the whites into a stand mixing bowl. Add the yogurt, salt, vanilla, lemon juice, salt, 6 packets of Splenda, and sifted flour to the yolks. Blend very well with a whisk.
In the stand mixing bowl, whisk the egg whites until foamy. Add the other 6 packets of Splenda and cream of tartar. Whisk until just stiff peaks form. If you overbeat, you'll just have to take more time when folding ingredients. If you underbeat, the souffle will loose some volume and texture.
Fold the egg whites into the yogurt/yolk mixture carefully. When no white streaks remain, pour into the prepared dish(es). Bake until the center is fully set. That should be about 25 minutes for a large souffle and about 15 minutes for ramekins.
Allow to cool and serve with whipped cream or a dusting of powdered sugar.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user SEPOZA.
