Greek Yogurt Soufflé

I really like to cook, especially baking...and when I get stressed I bake, it's how I relax.  First, this morning our disposal stopped working.  I'm pretty sure my husband can fix it, I know there's a reset button somewhere, but I can't find it!  Then I did a load of laundry, but on the second load the machine started making an awful sound, I checked it and its not adding water and not spinning... crap!!  I really hope my husband can fix it because washers and dryers are expensive.  Now I'm stressed about money... I'm already putting tons of money into this surgery, then we bought the fabulous recovery chair which was a definitely not cheap unplanned expense... Can we really afford this too?? Like I said, when I get stressed I bake, but we're doing this whole healthy eating thing, remember?  I can't in good conscience just cook and eat a dozen cookies. Well, I could...no, no I can't... Must be a good example for my kids, darn.  So I made my favorite healthy dessert, breakfast, whatever!  I could eat these all day!  Greek yogurt soufflé, so yummy... And super easy and healthy!

Ingredients-

1cup plain Greek yogurt

3large egg yolks

3 large egg whites

3Tbsp all purpose flour

1/8tsp salt

1tsp vanilla extract (sometimes I do 1/2 vanilla and 1/2 either coconut or almond extract for fun flavors)

1/8tsp cream of tartar

1/4 cup sugar

Directions-

Preheat the oven to 375 degrees (regular heat, NOT convection).  Butter six ramekins and lightly coat the insides with sugar, then knock the excess out and place on a cookie sheet.

In a bowl mix together the yogurt, yolks, flour, salt, and extract.  With your stand mixer whip the egg whites and cream of tartar until foamy.  I also recommend putting the mixing bowl in the freezer for about 30 minutes before using it on the egg whites, it helps them whip up faster.  When the egg whites are foamy slowly add the sugar and continue to whip until stiff and it makes soft peaks.

Gently fold the egg whites 1/3 at a time into the other mixture.  Fold gently and try to keep as much volume as possible, this makes the soufflés light and fluffy!  Spoon the mix into the ramekins and place in the oven for 15-18minutes.  DO NOT open the oven to check on them, if you must look use the light and look through the door.  The soufflés should come out puffy and slightly golden, full of light, fluffy cheesecakey goodness.... They are even delicious cold.  Yes they fall soon after coming out of the oven, but they still taste just as amazing!

Nutrition information-  calories 100, fat 2g, carbohydrates 12.3g, protein 7.2g