Description
This Cottage Cheese & Yogurt Soufflé is a light, protein-packed dessert or breakfast option that combines the creamy textures of cottage cheese and Greek yogurt with a gentle sweetness from stevia and vanilla. Baked to golden perfection, these soufflés are fluffy yet tender, perfect for a quick, nutritious treat that serves two.
Ingredients
Scale
Soufflé Mixture
- 200 ml cottage cheese
- 2 large eggs
- 100 ml Greek yogurt or quark
- 6-7 drops vanilla stevia drops (or 1/2 teaspoon vanilla extract)
- 1–2 teaspoons sweetener (optional)
Instructions
- Preheat Oven: Preheat your oven to 200°C (392°F) to prepare for baking the soufflés evenly.
- Blend Ingredients: In a bowl or blender, combine the cottage cheese, eggs, Greek yogurt, vanilla stevia drops or extract, and optional sweetener. Blend the mixture until smooth to ensure an even texture for the soufflé.
- Divide and Prepare: Pour the blended mixture evenly into two oven-safe bowls or ramekins, ensuring equal portions for consistent cooking.
- Bake: Place the bowls in the upper part of the preheated oven. Bake for 14 to 18 minutes, or until the tops are golden brown, edges set, but centers remain slightly wobbly to maintain moisture and fluffiness. Avoid overbaking.
- Cool and Serve: Remove the soufflés from the oven, let them cool slightly, then top with fresh fruits, berries, jam, or your favorite toppings before serving.
Notes
- Using Greek yogurt or quark adds creaminess and protein but keeping the mixture smooth is key to a delicate soufflé texture.
- Do not overbake to prevent the soufflés from drying out and losing their signature softness.
- Vanilla stevia drops provide sweetness without added sugar, making this recipe diabetic-friendly.
- Serve immediately for best taste and texture; leftovers may lose fluffiness.
