Cheese Yogurt Soufflé Recipes

GREEK YOGURT SOUFFLE CHEESECAKE

Steps:

• Preheat oven to 375 degrees. Coat eight 4-ounce ramekins with vegetable cooking spray and sprinkle a little Splenda inside each - like flouring a cake pan. Set on a baking sheet.
• In a large bowl whisk the yogurt with the egg yolks, 1/3 cup Splenda, flour, vanilla, lemon, and salt until smooth.
• In another bowl beat the egg whites and cream of tartar with an electric mixer until foamy. Add in the 2 tablespoons of Splenda and continue beating until very stiff peaks form. (When you pull the beaters straight up out of the whites the peaks stand up and don't curl.) Carefully fold the whites into the yogurt mixture until no puffs remain.
• Divide among the ramekins and bake for 15 minutes or until just golden and set. Serving immediately they will be souffle-like. Chilled they will be more cheesecakey.

LIGHT AND LUSCIOUS CHEESECAKE SOUFFLé

Steps:

• Preheat oven to 375 degrees.
• Puree the cottage cheese until there are no lumps. Add Splenda to taste, egg yolk, vanilla and a dash of cinnamon.
• In a separate bowl whip egg whites to soft peaks. Add a dash of cream of tartar to stabilize if needed.
• Gently fold the egg whites into the cottage cheese mix.
• Pour into 2 ramekins until it just below the lip to allow for rising. Place ramekins into a larger baking pan and fill with boiling water until the water comes two-thirds up the sides of the ramekins. (I use a loaf pan.).
• Bake souffles for 28-30 minutes until golden brown on top.
• Mix the fruit spread and water together. Add strawberries and mix.
• Serve warm souffles with berries spooned on top.