Easy Oil-Free Souffle with Egg Whites and Yogurt

• 200 grams Plain yogurt
• 2 Egg whites (or whole eggs)
• 50 grams Sugar
• 50 grams Flour
• 1 (to taste), generous amount Lemon juice (honey, jam, fruits, rum, or brandy, etc)

1. Preheat the oven to 350F/180C.
2. To make the meringue, whip the egg whites, adding 1/3 of the sugar at a time, until it forms stiff peaks.
3. Combine yogurt, lemon juice, and flour in a different bowl and mix with a hand mixer.
4. Add 1/3 of the meringue to the Step 2 mixture and blend well with a hand mixer.
5. Add the remaining 2/3 of meringue and mix lightly with a spatula.
6. Pour the dough into a mold and bake at 350F/180C for 40~45 minutes in a water bath.
7. Let it cool in the pan, chill in the fridge and it's done.
8. A friend baked this souffle without a hot water bath, so I tried too.
9. The souffle was light colored, moist and fluffy when baked in a hot water bath.
10. The souffle was brown, crispy and soft without the hot water bath.
11. Both were delicious.
12. Using whole eggs It tastes richer if you add 2 egg yolks in Step 2 and 150 g of yogurt.
13. You can also make it with 1 egg yolk (you still use 2 egg whites for meringue) and 180 g of yogurt.
14. You can freeze the leftover egg whites in double-layered cling film.
15. When you make the meringue, microwave the frozen egg whites until they become a sorbet like texture and whip.
16. By doing so, you can make a shiny meringue very quickly.
17. It's handy to have.

yogurt, egg whites, sugar, flour, generous amount

Taken from cookpad.com/us/recipes/146813-easy-oil-free-souffle-with-egg-whites-and-yogurt (may not work)