"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

Helen Fields, Springtown, Texas
Recipe by Cooking Light October 2006

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Yield:
4 servings (serving size: 1 soufflé)
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Ingredients

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Directions

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  • Preheat oven to 425°.

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

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

  • 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.

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

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

Nutrition Facts

160 calories; calories from fat 29%; fat 5.1g; saturated fat 2.2g; mono fat 2.1g; poly fat 0.5g; protein 6.7g; carbohydrates 21.9g; fiber 0.2g; cholesterol 111mg; iron 0.6mg; sodium 138mg; calcium 90mg.
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