Blueberry Yogurt Souffle

• 1-1/4 cups BREYERS LIGHT Blueberries 'N Cream Fat Free Yogurt
• 2-1/2 cups fresh blueberries, divided
• 1/2 cup granulated sugar, divided
• 1/2 cup flour
• 1 Tbsp. CALUMET Baking Powder
• 10 each egg whites
• 1 cup graham cracker crumbs

1. Place yogurt, 1 cup of the berries and 1/4 cup of the sugar (or 3 Tbsp.
2. of the berries and 1 Tbsp.
3. of the sugar for trial recipe) in blender container; cover.
4. Blend until pureed.
5. Add flour and baking powder; cover.
6. Blend well.
7. Place in large bowl.
8. Beat egg whites in large bowl with electric mixer on high speed until foamy.
9. Gradually add remaining 1/4 cup sugar (or 1 Tbsp.
10. sugar for trial recipe), beating until stiff peaks form.
11. Fold into berry mixture.
12. Sprinkle 1 tsp.
13. of the graham crumbs into bottom of each of 45 (4-oz.)
14. ramekins (or in 9 ramekins for trial recipe); top each with 2 Tbsp.
15. of the remaining blueberries and 1/4 cup of the berry mixture.
16. Place ramekins in sheet pans.
17. Bake at 250F for 40 minutes or until souffle rises 1 inch above ramekins and tops remain firm when lightly touched.
18. Serve immediately.

n cream fat, fresh blueberries, sugar, flour, baking powder, egg whites, graham cracker crumbs

Taken from www.kraftrecipes.com/recipes/blueberry-yogurt-souffle-97662.aspx (may not work)