Blueberry Yogurt Souffle

  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)

Another recipe

Switch theme