Greek Yogurt Soufflé
Everybody loves soufflés. They are fun to eat, their light airy texture melts in the mouth, and they are usually made of our favorite ingredients. This soufflé is unusually made with yogurt, making it an interesting dessert, not too sweet and light.
- 3 egg yolks
- 200 gr (1 cup) sugar plus a little extra
- 275 gr (1 1/4 cups) strained Greek yogurt
- 2 tbsp cornstarch
- 5 egg whites
- 1 tbsp butter
Preheat the oven to 180° C .
Beat the egg yolks with the sugar in a bowl until pale and stir in the yogurt and cornstarch gradually.
In a separate bowl beat the egg whites until they form stiff peaks and fold them gently into the mixture.
Grease a soufflé dish (21 cm / 8 inch) with butter and dust with sugar to prevent sticking. Fill it up to 3/4 of its height.
Set the dish in a slightly larger pan half-filled with water and bake for about 25 minutes until the soufflé puffs right up and turns golden.