GREEK-STYLE YOGURT SOUFFLE CHEESECAKES
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!