Greek Yogurt Souffles + Lemon Basil Fruit Salad

If you ask me what my favorite meal is, it's probably brunch, mostly because it's breakfast that you didn't have to wake up early for. It's usually made up of decadent yet relaxed dishes full of fresh color and flavor, and surrounded by laughter and lots of mimosas. So basically it's the perfect meal. And almost every time I make brunch, I whip up a batch of my favorite go-to greek yogurt souffles. If you're a long time reader of this blog, you will recall these souffles from a long time ago (2 years, guys!). But considering my photography was a little... bad, just really bad, and since I know a lot of you are very new 'round these parts, I thought I would give that little ol' recipe a refreshed look and add a delicious (and easy!) fruit salad to go with it. So this is actually a 2-for-1 recipe post because while these recipes go together so incredibly well, they're just as delicious on their own. 

This whole dish just screams summer. It's full of bright, fresh flavors, and while it's a touch sweet, it's not overpowering. If you're looking for something to put on your mother's day brunch menu, I highly suggest it. 

Greek Yogurt Souffles

These souffles are slightly tangy and slightly sweet. They pair well with everything from fruit to Nutella to a bit of melted brie cheese over the top. Feel free to switch out the vanilla extract for lemon extract to make them even tangier, but still just as delicious. This recipe might seem a little intimidating with the meringue, but I promise it's not. And once you get the hang of it, I know it'll be a favorite among your own brunch crowd, just like it is mine. In fact, I get special requests for these a lot, so they must be pretty tasty.

Greek Yogurt Souffles

Serves: 6 | Time: 40 Minutes | Temp: 375 Degrees

Ingredients:

  • 3 Large Eggs, Divided into Whites and Yolks, making sure the whites are completely free of any yolks
  • 1/8 tsp Cream of Tartar
  • 2 Tbsp Butter
  • 1/4 Cup Sugar, plus approximately 1/4 Cup more for the ramekins
  • 1 1/4 Cups Plain, Nonfat Greek Yogurt
  • 1/8 tsp Salt
  • 1/4 Cup AP Flour
  • 1/2 Tbsp Vanilla Extract (Lemon extract is excellent in this too!)

Steps

  1. Preheat oven to 375
  2. Using the 2 Tbsp of melted butter, butter 6 - 7 oz ramekins and sprinkle the inside evenly with the first 1/4 cup sugar, divided between them.. Set aside on a baking sheet for now.
  3. For the meringue: In the bowl of a stand mixer with the whisk attachment (a hand mixer does a fine job of this too), add in egg whites and beat until the mixture begins to foam. Once foamy, slowly add in 1/4 cup sugar and the cream of tartar. Mix on high until stiff peaks form. Set aside.
  4. In a large mixing bowl, mix together the egg yolks, yogurt, salt, flour, and vanilla until well combined.
  5. Using a large rubber spatula, gently fold the meringue into the greek yogurt mixture, about 1/3 of it at a time until combined. Small streaks of white in the batter are fine, better to not over mix. 
  6. Evenly divide the batter between the 6 ramekins and bake for 22-25 minutes until souffles have risen and are golden brown on top.
  7. Serve warm with fruit salad (below!) and whipped cream, and a bit of maple syrup if you're so inclined. The tops will fall a little. That's normal for souffles. 

LEMON BASIL FRUIT SALAD

I love me some fruit salad. But not the kind covered in whipped cream and muddled up with extra sugar. I like a clean, fresh, and simple salad that supplies lots of color and flavor. This fruit salad is all of 4 ingredients, but it feels fancier than that, and tastes even better.

LEMON BASIL FRUIT SALAD

Serves: 6-8 | Time: 5 Minutes

Ingredients:

  • 1 lb Strawberries, hulled and quartered
  • 3/4 cup Blueberries
  • Zest of 1 Lemon
  • Juice of half a Lemon
  • 1/4 Cup Basil, chiffonade 

Steps

  1. Combine all ingredients in a bowl. Stir to combine. (I know... so complicated right?)

See? I told you it was easy peasy. But it's delicious and the acidity of the lemon brings out some of the natural sweetness in the berries, while the basil keeps it feeling earthy.

Now I'm off to send some invites for brunch. Looking through all these photos again gave me a hankering for souffles. 

Happy Thursday! <3 

FOODSara MorrisComment