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