"Avoid fruit and nuts. You are what you eat."
Hello! Happy Sunday everyone - I hope you are enjoying your weekend! Today I have an easy recipe to share with you for a weekend brunch or anytime for that matter. Enjoy!
"As for butter versus margarine, I trust cows more than chemists."
* Non-stick cooking spray
* 6 Tbsp granulated sugar & extra for sprinkling
* 9 eggs, whites and yolks separated
* 1 tsp vanilla extract
* 1/4 cup + 1 tsp sifted flour, divided
* Powdered sugar
* 3 Tbsp preserves (I use Raspberry, Blueberry & Blackberry)
* 1/2 cup blended low-fat vanilla yogurt
* 8x8x2 casserole dish
* Electric mixer
1.) Preheat oven to 375 degrees.
2.) Spray casserole w/non-stick spray & sprinkle a bit of sugar on bottom.
3.) Beat egg whites w/electric mixer in a clean bowl until frothy, about 30 secs.
4.) Slowly add 6 Tbsp sugar, beating as sugar is added, until soft peaks form.
5.) Beat egg yolks and vanilla with a fork in separate bowl, until blended.
6.) Fold egg yolk mixture slowly & gently into egg whites until incorporated.
7.) Slowly sprinkle w/flour, folding after each addition, until flour is mixed in.
8.) Pour into prepared dish.
9.) Bake 18-20 min, until golden brown and puffed.
10.) Sprinkle with powdered sugar.
11.) While souffle is baking, mix yogurt & preserves in a bowl to make sauce.
12.) Immediately scoop souffle into bowls & top with yogurt sauce.
"A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do."
Have a great day and remember: Go Ahead & Indulge!