Easiest Way to Prepare Perfect Easy Oil-Free Soufflé with Egg Whites and Yogurt

Easy Oil-Free Soufflé with Egg Whites and Yogurt.

You can have Easy Oil-Free Soufflé with Egg Whites and Yogurt using 5 ingredients and 9 steps. Here is how you achieve that.

It’s 200 grams of Plain yogurt.
It’s 2 of Egg whites (or whole eggs).
It’s 50 grams of Sugar.
Prepare 50 grams of Flour.
It’s 1 of (to taste), generous amount Lemon juice (honey, jam, fruits, rum, or brandy, etc).

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..
Combine yogurt, lemon juice, and flour in a different bowl and mix with a hand mixer..
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..
Pour the dough into a mold and bake at 350°F/180℃ for 40~45 minutes in a water bath..
Let it cool in the pan, chill in the fridge and it's done..
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..
[Using whole eggs] It tastes richer if you add 2 egg yolks in Step 2 and 150 g of yogurt..
You can also make it with 1 egg yolk (you still use 2 egg whites for meringue) and 180 g of yogurt..
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..