Yogurt "Cheesecake" Souffles
1 cup plain yogurt
3 large egg yolks
3 large egg whites, room temperature
3 tbsp all-purpose flour
1/8 tsp salt
1 tsp vanilla extract
1/2 tsp almond extract
1/8 tsp cream of tartar (I didn't have any on hand, so I used a pinch of salt instead. It's only to make whipping the egg whites easier.)
1/4 cup sugar
butter and sugar, for ramekins
Preheat the oven to 375F
Butter six 6-oz. ramekins. Pour a small amount of sugar into each and roll the ramekins to coat (like flouring a pan). Set on a baking sheet.
In a large mixing bowl, whisk together yogurt, egg yolks, flour salt, vanilla, and almond extract.
In a medium mixing bowl, beat egg whites and cream of tartar until foamy. Gradually stream in sugar and continue beating on medium-high speed until all sugar has been incorporated and egg whites have reached soft peaks.
Working in two or thee batches, gently fold egg whites into yolk mixture. This can be done with a whisk or with a spatula (I'm a fan of the spatula). Make sure all egg whites have been fully incorporated.
Divide mixture evenly into ramekins, using about 1/2 cup in each and leaving ramekins on the baking tray.
Bake for about 15 minutes, until evenly risen and lightly browned around the edges. Serve immediately.
Makes 6 (I actually halved the recipe when I made it, and it turned out great!)
