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Yogurt Souffle for Two

Sunday, March 10, 2013

As our readers might notice, Recipe Studio and its two hosts are experiencing a transformation period in their lives. Interests shifted, and while my love to food is still here, my cooking these days is an array of quick improvisations that mostly are not worth publishing, with a few exceptions. Today's recipe is one of these exceptions - just couldn't help sharing.
As common as it is among chefs,  this yogurt souffle was a result of a failure. Yogurt was opened and meant to be mixed with strawberries to fill French crepes that I bought in a local grocery store. Alas! The crepes were absolutely uneatable and went to the trash. Since I didn't want just yogurt this Sunday morning,  I had to improvise again. A few swift kitchen movements resulted in the most tender and satisfying treat. It is a hybrid between a cheesecake, and our other recipes Farmers Cheese Pancakes and Farmers Cheese Muffins . It is a similar, but more delicate creation that, coupled with fresh fruit and whipped cream, could easily be called a dessert.
What you need:
10 oz 0% fat Greek yogurt
1 egg
2 Tbsp sugar + sugar for dusting
1 tsp flour
Pinch of salt (I used Kosher)
Handful of dried cranberries
1 tsp butter

Small baking form, 5"x 8" or so with 2" high borders
Bigger baking form to hold the smaller one

Preparation: 5 minutes
Cooking time: 55 minutes at 325 F
Serves 2 people

Method:
Turn the oven on at 325 F. Butter the smaller baking dish. Mix well yogurt, egg, salt, sugar, flour, and cranberries. Scoop the mass out into the baking dish, even out the surface (a long-handled teaspoon works very well). Dust with some more sugar (optional).
Pour water into the bigger baking form (about 1" deep), place the smaller dish  into it (this method will keep the souffle moist and prevent burning). Transfer the whole construction onto the middle shelf of the oven. Bake for about 55 minutes or until set. When out of the oven, put a piece of butter on top (adds this wonderful creamy aroma, but it is completely optional).
Serve warm or chilled, with sour cream, jams, jellies, fresh fruit or just as is. Could be a king's breakfast - easy! :)

Note:
I hope that the period of stagnation is over, and spring will come with many new recipes to share. :) Spring, where are you?..