Hello Blogger world! Hope everyone is doing well today!
Today I have decided to write about a new recipe that I had been wanting to try, but never had the perfect opportunity until about 2 weeks ago. I decided to have some friends over for dinner, we (my parents and I) made a simple indian dish, and I wanted to do something fun for dessert. I had recently seen an amazing recipe for Greek Yogurt Souffle through pinterest. (Pinterest is a website that acts as a virtual bulletin board, so you can pin things and do them when you have time.) The recipe was healthy at 80 calories per serving, and 7.4 grams of protein. Since I am always looking for a new recipe or something that is more healthy, I thought this might be the perfect little dessert to try. I bought the yogurt and was on my way to making the dessert. This was the recipe that I followed from the pin on Pinterest: http://julesfood.blogspot.com/2012/10/greek-yogurt-souffle.html
Here is the recipe for those of you who do not feel like going to that webpage at the moment. (Her pictures are worth the effort though)
I did not change anything in the recipe but had a small hiccup while trying to make it. I did everything the way they asked using my handy little kitchen aid (which I love). I had a difficult time trying to get the "soft peaks" in the egg whites. It took me close to 20 minutes of mixing on speed 2 with my kitchen aid to even get close. But that was the hardest part for me. Otherwise I felt the instructions were very good.
After I had my mixture ready, I poured it into my sugared ramekins. I realized that mine were slightly larger than the ones used (by her picture), so I only ended up making 5. I feel that more mixture was need for each ramekin.
Now, this is where I believe my mistake happened. I had the desserts ready to go, but we still had to eat dinner...so I let them sit. (Stupid, right?) So I had just left them in the oven like so. We ate dinner around 8:30 pm, and then I put the desserts in to cook at 10pm.
As you can see, mine did not rise like the photo in the post. The dessert for me was ok, not great. Not sweet enough for me, too egg-y and it had a weird texture, but my parents (liked the texture and amount of sweetness) and our guests (one liked the amount of sweetness, and the other one did not like the texture) really enjoyed it overall. So all in all, it was a success, but I was disappointed. I am not sure that I would make this dessert in the future, but would love to get some feedback, and maybe you can change my mind!
Hope that you enjoyed my experiment! I would love to get some recipes of your favorite desserts!
Till next time!
Today I have decided to write about a new recipe that I had been wanting to try, but never had the perfect opportunity until about 2 weeks ago. I decided to have some friends over for dinner, we (my parents and I) made a simple indian dish, and I wanted to do something fun for dessert. I had recently seen an amazing recipe for Greek Yogurt Souffle through pinterest. (Pinterest is a website that acts as a virtual bulletin board, so you can pin things and do them when you have time.) The recipe was healthy at 80 calories per serving, and 7.4 grams of protein. Since I am always looking for a new recipe or something that is more healthy, I thought this might be the perfect little dessert to try. I bought the yogurt and was on my way to making the dessert. This was the recipe that I followed from the pin on Pinterest: http://julesfood.blogspot.com/2012/10/greek-yogurt-souffle.html
Here is the recipe for those of you who do not feel like going to that webpage at the moment. (Her pictures are worth the effort though)
GREEK YOGURT SOUFFLE
many thanks for the original found at Baking Bites...
1 cup plain greek yogurt...i use 0% Fage
3 large egg yolks
3 large egg whites
3 Tbsp AP flour
1/8 tsp salt
1 tsp vanilla extract...(per Grandma...i always spill a little extra in the mix) or a 1/2 vanilla pod would look nice with the black specks.
1/8 tsp cream of tarter
1/4 cup sugar, or i used Z Sweet, a sugar substitute
butter and "real" sugar for ramekins
preheat oven to 375 F degrees, non convection...bottom heating element only if possible. i read this somewhere and it seems to work well with any souffle.
butter six 6oz ramekins. coat inside ramekin with sugar and knock out excess. set on baking sheet.
in a large mixing bowl whisk together yogurt, egg yolks, flour, salt and vanilla. in a medium bowl or in your stand mixture, beat the egg whites and cream of tartar until foamy...then gradually pour in the sugar and whisk until firm, but soft peaks form...just don't whip so hard you break the whites.
add 1/3 of egg white mixture to the yogurt mixture and incorporate well. then carefully fold in another 1/3...then the remaining. you want to keep as much volume as possible, of course.
divide evenly into ramekins...i think i filled mine to the line just below the rim because when they fall you still want to have volume in the ramekin.
bake on tray for about 15 minutes, until evenly risen and lightly browned around the edges.
DO NOT OPEN THE DOOR TO PEEK.
serve IMMEDIATELY for the full effect.
preheat oven to 375 F degrees, non convection...bottom heating element only if possible. i read this somewhere and it seems to work well with any souffle.
butter six 6oz ramekins. coat inside ramekin with sugar and knock out excess. set on baking sheet.
in a large mixing bowl whisk together yogurt, egg yolks, flour, salt and vanilla. in a medium bowl or in your stand mixture, beat the egg whites and cream of tartar until foamy...then gradually pour in the sugar and whisk until firm, but soft peaks form...just don't whip so hard you break the whites.
add 1/3 of egg white mixture to the yogurt mixture and incorporate well. then carefully fold in another 1/3...then the remaining. you want to keep as much volume as possible, of course.
divide evenly into ramekins...i think i filled mine to the line just below the rim because when they fall you still want to have volume in the ramekin.
bake on tray for about 15 minutes, until evenly risen and lightly browned around the edges.
DO NOT OPEN THE DOOR TO PEEK.
serve IMMEDIATELY for the full effect.
I did not change anything in the recipe but had a small hiccup while trying to make it. I did everything the way they asked using my handy little kitchen aid (which I love). I had a difficult time trying to get the "soft peaks" in the egg whites. It took me close to 20 minutes of mixing on speed 2 with my kitchen aid to even get close. But that was the hardest part for me. Otherwise I felt the instructions were very good.
After I had my mixture ready, I poured it into my sugared ramekins. I realized that mine were slightly larger than the ones used (by her picture), so I only ended up making 5. I feel that more mixture was need for each ramekin.
Hope that you enjoyed my experiment! I would love to get some recipes of your favorite desserts!
Till next time!
