Healthy Yogurt Cheesecake Souffles

>> Wednesday, May 26, 2010

Yogurt Cheesecake Souffles - Scrumptiously Fit Food

Just the other day I got my new magazine in the mail and still like a little kid that can’t wait to get mail (how often do we get mail that aren’t bills?), I started rummaging through the magazine to see if there were any new good recipes or ideas that I could try and blog about. Except I’ve noticed that a lot of the articles were focused more so on eating lighter and introducing new diets to slim down for the bathing suit season. These diets tend to incorporate healthy foods (which is good) and cutting out sweets, fats and carbohydrates (which is not so good) to increase the likelihood of losing weight quicker. Like all things us North Americans love, is things that are fast. We enjoy fast food, fast service and even when it comes to our health, fast diets. As an advocate of eating well and still being able to treat yourself, I don’t necessarily agree with cutting out all things that are “fatty” or “sweet” since there are healthy fats such as omega 3s that our bodies require and sweet foods including fruits that are just as important (plus I don’t really believe that eating dessert every now and again is going to cause anybody to gain excessive amounts of weight), just so we can lose the weight fast. Losing weight should be a matter of lifestyle and happens slowly over time due to eating well, when our body requires it and exercising. It should be a nice balance, everybody knows that but it’s often hard to follow due to work, other stressors in our lives or the lack of time to cook a healthy meal.

There I go off on a tangent again. This post was to talk about how we can enjoy the healthy sweet treats and still living a well balanced lifestyle. Balance being the key word here. So today I wanted to share with you this recipe that I found online at Baking Bites, while I was looking for a recipe to use up some of the yogurt that I had in the fridge. This recipe is great because it allows you to eat “cheesecake” without the cheese part, lowering down the amount of saturated fats or even total fats you consume (if you use non-fat yogurt). The original recipe suggested consuming these soufflés fresh out of the oven when they’re still warm, but I actually prefer to chill them overnight so they really solidify into more of a cheesecake consistency, but the soufflé unfortunately does fall a little. I hope you all enjoy my little tweaks to the recipe and instead of running to the mailbox this time for my magazines, I’m running to the kitchen instead!

1 cup plain yogurt (greek style if possible, but regular plain yogurt works as well, or vanilla if that’s all you’ve got)
2 large eggs, separated in to yolks and whites allowing them to warm up to room temperature (makes it easier to beat the egg whites to form a meringue)
3 tbsp all purpose flour
1/8 tsp salt
1 tsp vanilla extract – if using vanilla yogurt, this can be omitted if you wish
1/8 tsp cream of tartar – which helps the soufflé rise
1/4 cup sugar
1/4 tsp cinnamon – I enjoyed adding in cinnamon, but you can omit this if you would rather a plain NY cheesecake taste
Oiled ramekins

Whipped Egg Whites
Preparation:Preheat the oven to 375ºF

Make sure the ramekins are oiled, if you’re using 4 oz ramekins, you might need 12 or so.

Pour a little sugar into each ramekin and roll it around until coated.

In a large bowl, mix together the yogurt, egg yolks, flour, salt and vanilla extract until combined, set aside.

In a separate mixing bowl, add the egg whites and the cream of tartar together and beat on medium. Slowly add in the sugar a little at a time until the egg whites form stiff peaks and a nice meringue (as shown in photo).

Slowly fold in the egg whites to the yogurt mixture in 2-3 separate batches.
Pour in to the individual ramekins, you can sprinkle cinnamon or sugar on top and put the ramekins on a baking tray before putting them in the oven.
Bake for roughly 15 mins, until all the soufflés have risen and are browning on the edges.

Take out of the oven, you can serve immediately or let them cool down (this is where the soufflés will fall a little)

Once they are cooled, cover and put them in the fridge overnight. Serve the next day!

Uncooked Souffles


Blogger May 1, 2017 at 12:58 AM  

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