Cheese Yogurt Soufflé Recipes

GREEK YOGURT SOUFFLE CHEESECAKE

Steps:

• Preheat oven to 375 degrees. Coat eight 4-ounce ramekins with vegetable cooking spray and sprinkle a little Splenda inside each - like flouring a cake pan. Set on a baking sheet.
• In a large bowl whisk the yogurt with the egg yolks, 1/3 cup Splenda, flour, vanilla, lemon, and salt until smooth.
• In another bowl beat the egg whites and cream of tartar with an electric mixer until foamy. Add in the 2 tablespoons of Splenda and continue beating until very stiff peaks form. (When you pull the beaters straight up out of the whites the peaks stand up and don't curl.) Carefully fold the whites into the yogurt mixture until no puffs remain.
• Divide among the ramekins and bake for 15 minutes or until just golden and set. Serving immediately they will be souffle-like. Chilled they will be more cheesecakey.

CHEESE YOGURT SOUFFLé

Steps:

• Grease inside of ramekins with melted butter, then cover inside of ramekin with granulated sugar. This is important for your soufflé to rise evenly.
• Preheat oven to 175 degrees(350F).
• Sift flour and salt into a mixing bowl.
• In a small pan, combine milk, plain yogurt and cream cheese warm but do not boil.
• Just before it comes to the boil turn down the heat to a low heat.
• Add flour and salt to the pan little by little. When it is mixed well, keep stirring over low heat until it thickens like a custard cream.
• Turn off the heat and add butter.
• Add egg yolks and whisk well.
• Add vanilla essence and liqueur.
• In another mixing bowl, whip egg whites and add granulated sugar little by little to form soft peaks.
• Mix 1/4 meringue completely into the mixture.
• Combine the rest of meringue folding from the underneath so that you won't crush meringue.
• Fill ramekins to about eight-tenths full.
• Place ramekins into a baking pan and fill the pan with boiled water until the water is 3cm deep.
• Bake for 25 minutes at 175 degrees.
• Serve right away! (soufflé deflates within a few minutes).