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1
Lightly spray four 6-ounce (2/3-cup) souffle molds or ramekins with vegetable-oil cooking spray.
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2
In a small bowl stir together prunes, hot tea, lemon juice, and zest and let stand, covered, 15 minutes.
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3
Remove 3 prunes from mixture and coarsely chop.
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4
In a food processor puree remaining prune mixture (including soaking liquid) until very smooth.
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5
Cool puree and stir in chopped prunes.
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6
Puree may be made 2 days ahead and chilled, covered.
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7
Bring puree to room temperature before proceeding.
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8
Preheat oven to 350 F.
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9
In a large bowl with an electric mixer beat whites with a pinch salt until foamy.
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10
Beat in cream of tartar and beat whites until they just hold soft peaks.
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11
Gradually beat in granulated sugar and beat meringue until it just holds stiff peaks.
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12
Whisk about one fourth meringue into puree to lighten and fold in remaining meringue gently but thoroughly.
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13
Spoon mixture into molds or ramekins and arrange on a baking sheet.
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14
Bake souffles in middle of oven until puffed and golden brown, about 16 minutes.
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15
Dust souffles with confectioners' sugar and serve immediately.
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16
At table, with 2 forks pull open top of each souffle and spoon 1 tablespoon frozen yogurt into each opening.
