ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spiced Caramel-Apple Soufflés

Yield 4 servings (serving size: 1 soufflé)
"What goes better with apple than caramel? The spiced apple offers a crisp bite and caramel syrup adds just enough contrast to the light soufflé to tantalize." -Helen Fields, Springtown, TX


  • 1 tablespoon butter, softened and divided
  • 1 tablespoon granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon brown sugar
  • 2 large egg yolks
  • 1 (6-ounce) carton caramel fat-free yogurt
  • 1/4 teaspoon cream of tartar
  • 4 large egg whites
  • 1/4 cup chopped bottled spiced apple rings (such as Lucky Leaf)
  • 2 tablespoons fat-free caramel sundae syrup

Nutrition Information

  • calories 160
  • caloriesfromfat 29 %
  • fat 5.1 g
  • satfat 2.2 g
  • monofat 2.1 g
  • polyfat 0.5 g
  • protein 6.7 g
  • carbohydrate 21.9 g
  • fiber 0.2 g
  • cholesterol 111 mg
  • iron 0.6 mg
  • sodium 138 mg
  • calcium 90 mg

How to Make It

  1. Preheat oven to 425°.

  2. Spread 1/2 teaspoon butter inside each of 4 (8-ounce) ramekins; sprinkle evenly with granulated sugar.

  3. Combine remaining 1 teaspoon butter, flour, brown sugar, egg yolks, and yogurt in a medium bowl, stirring mixture well with a whisk.

  4. Place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until stiff peaks form. Gently fold one-fourth of egg white mixture into yogurt mixture; gently fold in remaining egg white mixture. Divide the mixture evenly among prepared ramekins.

  5. Place ramekins on a baking sheet. Bake at 425° for 10 minutes or until puffy and set.

  6. Combine spiced apple and caramel syrup; spoon 1 tablespoon apple mixture into center of each hot soufflé. Serve immediately.