The best of both worlds in one little cup!



Let’s just make up our minds, shall we?  Is it a souffle or a cheesecake?

It’s both!  Made with Greek-style yogurt and egg whites, for the puffy factor, it’s a souffle right out of the oven.  As it cools down it will fall and become more dense like a cheesecake.

Not too sweet, but light, airy, and rich-feeling – it’s a no-guilt (practically calorie-free -YES!) dessert that could also masquerade as breakfast.  Oh, why not?  Add some diced berries and you’re good to go.  A drizzle of chocolate sauce and Heaven’s around the corner.

Call it whatever you want, but I know you’ll love it, regardless!




1 cup Greek-style yogurt

3 eggs, separated

1/3 cup + 2 tablespoons Splenda Granular

3 tablespoons flour

1 teaspoon vanilla

1 teaspoon lemon juice – zest if you’d like, also

1/8 teaspoon salt

1/8 teaspoon cream of tartar

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.  Makes 8 servings.

Per Serving: 72 Cal; 7 g Protein; 3 g Tot Fat; 4 g Carb; 1 g Sugar; 81 mg Sodium


I didn’t smooth mine out, so they baked with peaks and valleys!





18 Comments Add yours

  1. TakeTheCake says:

    I can hardly wait for morning to get here! You did mention these little gems as a possible dessert.. er.. breakfast, right?

  2. Freddie Summers says:

    Oh my goodness! I can’t wait until tonight!!!! I am going to make this as soon as I get home. Linda, you are surely my sister from another mister!!!!


  3. beth says:

    OMG, this is amazing.

  4. Lady K (Paula) says:

    Oh my… this looks so tasty! Yeah – gonna have to try this one!!

  5. Kevin says:

    Those look and sound so good!

  6. melaska says:

    Hey, Linda!

    I love the little peaks & valleys – that’s what makes these look so delicious! 🙂

  7. Lisa Friday says:

    I am dying to get to the stage where I can bake these! I am only 15 days post-op and I am so grateful to have found your “hobby”! I will become one of your greatest fans! Thanks for doing this!
    By the way, your pictures are amazing…

  8. Linda Skow says:

    Man, how did I miss these?! I am making these in the morning for sure. You take the best pics of your food. I have to stop myself from licking my computer screen! lol

  9. Melinda says:

    What a pretty picture! I sent this to family & friends. I love your signature at the bottom…did you design it?

    Question: Since I don’t care for sweet things…how can I turn this into a savory dish? I’m guessing just leave out the Splenda & add stuff like grated cheese…probably nothing heavy?

    Thanks for all you do for us!

    1. Linda says:

      I would leave out the Splenda and add in any savory herbs…a little fluffy (microplane, YES!) parmesan cheese and they would be just fine. Maybe even finely diced, cooked broccoli or some finely chopped spinach. GOOD GRIEF!! That sounds so good!

      1. Melinda says:

        Thanks, Linda! Yes, I have a wonderful microplane as a gift from Cook’s Illustrated. I love that thing! Your additions sound wonderful. Do I see experimenting in the near future! 😉 If so…PLEASE take photos!

        Also, I’d love some food photography lessons…can you start a page for that? My daughter takes great food pics but she lives 3,000 miles away.

        Thanks for such a great blog!

  10. Darlene Hall says:

    I really hope you have a wl cookbook for sale. How much and how do I get one. I want to lick my monitor. Yummy.

  11. Karen says:

    Wow, I am only 10 days post op but can’t wait to try these!!! Can’t wait to start cooking my new lifestyle of eating! Love your recipes!

  12. Karen says:

    Wow! These look great. . .your photography is just wonderful. Can’t wait to try these, have the Greek yogurt just waiting! Wonder if you could adjust to make it a chocolate dish. Yum!

  13. Orchid64 says:

    I tried this today and it was really good. I made a few changes (nothing big – mainly based on cutting the recipe in half and me only having 3 ramekins). Thanks for the terrific recipe! I was quite impressed. I really appreciate that all of the recipes you post are tested and work well, unlike many other low calorie recipes I find online.

      1. Linda says:

        Those look so great!

        I left a comment, but it didn’t say who it was from. But, thank you so much for the nice compliments. I try to suck it up and post the bad reviews, too…it’s hard, but necessary, I think. AND I love to read how people change things or and I know how frustrating it is to not have a recipe work.

        Have a wonderful day!


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