Greek Yogurt Soufflé

Greek Yogurt Soufflé


These can be eaten for a light breakfast or dessert and though the process is a little more involved than my usual recipes, I think the effort is worth the reward when it comes to these light, fluffy morsels with hints of sweet vanilla 🤤👌🏻💕




1 cup greek yogurt
3 large egg yolks
3 large egg whites
3 tbsp flour
1/8 tsp salt
2 tsp vanilla
1/8 tsp cream of tartar
1/4 cup of sugar

butter or coconut oil to coat ramekins


Preheat your oven to 375.

Now, depending how healthy you want to be or what you have on hand, you can either butter or spray coconut oil, inside of 6 ramekins.

Coat the inside of the dishes with sugar, making sure to pour out the excess, before placing all of them on a baking sheet.

In a large mixing bowl whisk together the yogurt, egg yolks, flour, salt and vanilla.

In another bowl, preferably glass, beat the egg whites and cream of tartar until foamy.

Gradually pour in the sugar and whisk until soft peaks form and keep shape.

Add one half of the egg white mixture to the other pour and incorporate well before carefully adding in the remaining half and folding it in gently, so as much volume as possible stays.

Divide evenly between ramekins and bake for roughly 15 minutes.

They will rise a fair bit and the edges should begin to turn a light golden brown.

*Opening the oven door to peek is not advised, instead use the oven light if possible.*

*Also not advised is letting ANY egg yolk into the egg whites or they won’t peak… guess how I know that 😜 *

Serve right away post baking for the full experience, adding your preferred fruit along side.

They taste good the next day too, they just fall and won’t be as fluffy 😏



I look forward to hearing about your results! 😄👍🏻🍴

5 thoughts on “Greek Yogurt Soufflé

    1. Haha, I agree that it’s too much work for breakfast… If I make it for morning it’s usually more of a ‘brunch’ time, or leftover from being made the evening before 😉 I’m sure we could arrange to have you try it here sometime though 💕


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