Cheesecake Souffle

Light and fluffy souffles made with Kalona Supernatural Greek yogurt! You wouldn’t even know that it wasn’t made with cream cheese! Feel free to flavor with orange or lemon zest, or different flavored extracts!

1 cup plain Greek yogurt, such as Kalona Supernatural
3 large egg yolks, room temperature
3 large egg whites, room temperature
3 tbsp organic all-purpose flour (gluten-free can be substituted)
1/8 tsp salt
1 tsp vanilla extract
1/8 teaspoon cream of tartar
1/4 cup organic cane sugar
Ghee, or grass-fed butter and sugar, for ramekins
Preheat the oven to 375F.
Butter 8, 4 ounce ramekins. Pour a small amount of sugar into each and roll the ramekins to coat. Set on a baking sheet.
In a large mixing bowl, whisk together yogurt, egg yolks, flour, salt and vanilla extract. Set aside.
In a medium mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add in sugar and continue beating on medium-high speed until all sugar has been incorporated and egg whites are soft peaks.
Fold egg whites into yolk mixture in 3 batches. Make sure all egg whites have been fully incorporated.
Fill each ramekin to the top.
Bake for about 12-15 minutes
Serve immediately.


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