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Easy Oil-Free Soufflé with Egg Whites and Yogurt
Easy Oil-Free Soufflé with Egg Whites and Yogurt

Before you jump to Easy Oil-Free Soufflé with Egg Whites and Yogurt recipe, you may want to read this short interesting healthy tips about Turn to Food to Elevate Your Mood.

Most of us think that comfort foods are bad for us and that we need to keep away from them. Sometimes, if your comfort food is essentially candy or other junk foods, this holds true. Other times, comfort foods can be perfectly nourishing and good for us to eat. There are a number of foods that really can improve your moods when you consume them. If you seem to be a little bit down and you need an emotional pick me up, try a number of these.

Make a trail mixfrom various seeds and nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etc are all great for helping to elevate your mood. This is because these foods are high in magnesium, which helps to raise serotonin levels. Serotonin is the “feel good” natural substance that tells your brain how you feel all the time. The more of it you have, the more pleasant you are going to feel. Nuts, along with elevating your mood, can be a great source of protein.

Now you can see that junk food isn’t necessarily what you should eat when you want to help your moods get better. Go with these hints instead!

We hope you got benefit from reading it, now let’s go back to easy oil-free soufflé with egg whites and yogurt recipe. You can cook easy oil-free soufflé with egg whites and yogurt using 5 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare Easy Oil-Free Soufflé with Egg Whites and Yogurt:
  1. Take 200 grams Plain yogurt
  2. Take 2 Egg whites (or whole eggs)
  3. Provide 50 grams Sugar
  4. Get 50 grams Flour
  5. Prepare 1 (to taste), generous amount Lemon juice (honey, jam, fruits, rum, or brandy, etc)
Instructions to make Easy Oil-Free Soufflé with Egg Whites and Yogurt:
  1. 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.
  2. Combine yogurt, lemon juice, and flour in a different bowl and mix with a hand mixer.
  3. 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.
  4. Pour the dough into a mold and bake at 350°F/180℃ for 40~45 minutes in a water bath.
  5. Let it cool in the pan, chill in the fridge and it's done.
  6. 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.
  7. [Using whole eggs] It tastes richer if you add 2 egg yolks in Step 2 and 150 g of yogurt.
  8. You can also make it with 1 egg yolk (you still use 2 egg whites for meringue) and 180 g of yogurt.
  9. 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.

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