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    You are in: Home / Recipes / Yogurt Cheesecake Souffle Recipe
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    Yogurt Cheesecake Souffle

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    valgal123's Note:

    These are a delicious, easy low calorie dessert! I replaced the flour with corn starch to make gluten free and used erythritol/stevia instead of sugar. This recipe comes from the baking bites blog http://bakingbites.com/2008/06/yogurt-cheesecake-souffles/

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    Ingredients:

    Serves: 6

    Yield:

    souffles

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 375°F.
    2. 2
      Butter six 6-oz. ramekins. Pour a small amount of sugar into each and roll the ramekins to coat (just like flouring a pan). Set on a baking sheet.
    3. 3
      In a large mixing bowl, whisk together yogurt, egg yolks, flour, salt and vanilla extract.
    4. 4
      In a medium mixing bowl, beat egg whites and cream of tartar until foamy. Gradually stream in sugar and continue beating on medium-high speed until all sugar has been incorporated and egg whites have reached soft peaks.
    5. 5
      Working in two or three batches, gently fold egg whites in to yolk mixture. This can be done with a whisk or with a spatula. Make sure all egg whites have been fully incorporated.
    6. 6
      Divide mixture evenly into ramekins, using about 1/2 cup in each and leaving ramekins on the baking tray.
    7. 7
      Bake for about 15 minutes, until evenly risen and lightly browned around the edges.
    8. 8
      Serve immediately.

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    Nutritional Facts for Yogurt Cheesecake Souffle

    Serving Size: 1 (78 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 108.9
     
    Calories from Fat 32
    30%
    Total Fat 3.6 g
    5%
    Saturated Fat 1.6 g
    8%
    Cholesterol 110.2 mg
    36%
    Sodium 98.8 mg
    4%
    Total Carbohydrate 13.6 g
    4%
    Dietary Fiber 0.1 g
    0%
    Sugars 10.4 g
    41%
    Protein 4.9 g
    9%

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