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1
Preheat the oven to 425.
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2
In a small saucepan, combine 1/4 cup of the granulated sugar with the red currants, water, orange zest, and lemon zest.
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3
Cook over low heat for 5 minutes, then boil over moderate heat until the mixture starts to thicken, about 8 minutes.
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4
Strain the sauce through a fine sieve, pressing hard on the solids to extract the juices.
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5
Boil down the sauce to 1/3 cup, about 5 minutes.
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6
Let cool.
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7
Lightly coat four 5-ounce ramekins with vegetable spray.
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8
In a medium bowl, stir together the red currant sauce, yogurt, flour, and vanilla.
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9
In a separate medium bowl, beat the egg whites until they hold soft peaks, then gradually beat in the remaining 3 tablespoons of granulated sugar until the whites are stiff but not dry.
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10
Fold half of the egg whites into the yogurt-red currant mixture with a whisk, then gently fold in the remaining egg whites using a rubber spatula.
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11
Spoon the mixture into the prepared ramekins until it just reaches the top.
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12
Transfer the ramekins to a baking sheet and bake on the lowest rack of the oven for about 12 minutes, or until they are well risen and light brown on top.
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13
Dust the tops of the souffles with confectioners' sugar and serve at once.
