Blueberry Yogurt Souffle

1. 1

   Place yogurt, 1 cup of the berries and 1/4 cup of the sugar (or 3 Tbsp.

2. 2

   of the berries and 1 Tbsp.

3. 3

   of the sugar for trial recipe) in blender container; cover.

4. 4

   Blend until pureed.

5. 5

   Add flour and baking powder; cover.

6. 6

   Blend well.

7. 7

   Place in large bowl.

8. 8

   Beat egg whites in large bowl with electric mixer on high speed until foamy.

9. 9

   Gradually add remaining 1/4 cup sugar (or 1 Tbsp.

10. 10

    sugar for trial recipe), beating until stiff peaks form.

11. 11

    Fold into berry mixture.

12. 12

    Sprinkle 1 tsp.

13. 13

    of the graham crumbs into bottom of each of 45 (4-oz.)

14. 14

    ramekins (or in 9 ramekins for trial recipe); top each with 2 Tbsp.

15. 15

    of the remaining blueberries and 1/4 cup of the berry mixture.

16. 16

    Place ramekins in sheet pans.

17. 17

    Bake at 250F for 40 minutes or until souffle rises 1 inch above ramekins and tops remain firm when lightly touched.

18. 18

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.