Greek Yogurt & Blueberry Soufflé
A light, fluffy, and protein-packed soufflé that's perfect for muscle recovery or a satisfying healthy dessert. Bursting with fresh blueberries and creamy Greek yogurt, it's a guilt-free delight that fuels your body. Easy to make and incredibly delicious!
Preparation
1
Preheat your oven to 190°C (375°F). Lightly grease a small ramekin (about 1-cup capacity) with a tiny bit of cooking spray or butter.
2
In a small bowl, whisk together the Greek yogurt, half of the erythritol (or sweetener), and vanilla extract until smooth.
3
In a separate, clean, medium-sized bowl, use an electric mixer (or whisk vigorously) to beat the egg whites and a tiny pinch of salt until stiff peaks form. This means the whites stand up firmly when you lift the whisk.
4
Gently fold about one-third of the whipped egg whites into the yogurt mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined, being careful not to deflate the mixture. Gently fold in the blueberries.
5
Pour the soufflé mixture into the prepared ramekin. Sprinkle the remaining erythritol (or sweetener) over the top, if desired, for a slightly crisp crust.
6
Bake for 18-22 minutes, or until the soufflé is puffed, golden brown, and set. Serve immediately.
Nutrational Values per serving
55
kcal
7g
protein
5g
carbs
0g
fat