Easy Oil-Free Souffle with Egg Whites and Yogurt

1. 1

   Preheat the oven to 350F/180C.

2. 2

   To make the meringue, whip the egg whites, adding 1/3 of the sugar at a time, until it forms stiff peaks.

3. 3

   Combine yogurt, lemon juice, and flour in a different bowl and mix with a hand mixer.

4. 4

   Add 1/3 of the meringue to the Step 2 mixture and blend well with a hand mixer.

5. 5

   Add the remaining 2/3 of meringue and mix lightly with a spatula.

6. 6

   Pour the dough into a mold and bake at 350F/180C for 40~45 minutes in a water bath.

7. 7

   Let it cool in the pan, chill in the fridge and it's done.

8. 8

   A friend baked this souffle without a hot water bath, so I tried too.

9. 9

   The souffle was light colored, moist and fluffy when baked in a hot water bath.

10. 10

    The souffle was brown, crispy and soft without the hot water bath.

11. 11

    Both were delicious.

12. 12

    [Using whole eggs] It tastes richer if you add 2 egg yolks in Step 2 and 150 g of yogurt.

13. 13

    You can also make it with 1 egg yolk (you still use 2 egg whites for meringue) and 180 g of yogurt.

14. 14

    You can freeze the leftover egg whites in double-layered cling film.

15. 15

    When you make the meringue, microwave the frozen egg whites until they become a sorbet like texture and whip.

16. 16

    By doing so, you can make a shiny meringue very quickly.

17. 17

    It's handy to have.

* Per serving · 4 servings · Values may vary.