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SPRING'S featured recipes
serves #


+ 1 cup plain greek yogurt
+ 3 large egg yolks
+ 3 large egg whites
+ 3 Tbsp AP flour
+ 1/8 tsp salt
+ 1 tsp vanilla extract
+ 1/2 vanilla pod
+ 1/8 tsp cream of tarter
+ 1/4 cup sugar, or Z Sweet
+ butter and "real" sugar for ramekins


+ PREP TIME: 30 minutes

+ Prep your souffle in advance. As long as your kitchen is not too warm, the souffle can sit at room temp for up to half hour before you bake.

+ No farm fresh eggs. Eggs that are too fresh will not hold air.


  1. Preheat the oven to 375F.
  2. Butter six 6-oz. ramekins. Pour a small amount of sugar into each and roll the ramekins to coat (just like flouring a pan). Set on a baking sheet.
  3. In a large mixing bowl, whisk together yogurt, egg yolks, flour, salt and vanilla extract.
  4. In a medium mixing bowl, beat egg whites and cream of tartar until foamy. Gradually stream in sugar and continue beating on medium-high speed until all sugar has been incorporated and egg whites have reached soft peaks.
  5. Working in two or three batches, gently fold egg whites in to yolk mixture. This can be done with a whisk or with a spatula. Make sure all egg whites have been fully incorporated.
  6. Divide mixture evenly into ramekins, using about 1/2 cup in each and leaving ramekins on the baking tray.
  7. Bake for about 15 minutes, until evenly risen and lightly browned around the edges.
  8. Et voila! Serve immediately.