Lemon Yogurt Soufflé

Serves 4
1 and a half syns per a portion
2 muller light lemon greek yogurts
2 large egg yolks
2 large egg whites, room temperature
2 tbsp all-purpose flour
Dash of vanilla extract
Dash of lemon flavouring
1/8 teaspoon cream of tartar
1/4 cup half spoon sugar


Preheat the oven to 375F/190C
In a mixing bowl, whisk together the yogurt, egg yolks, flour, lemon and vanilla extract.
In a separate bowl make meringue, beat egg whites and cream of tartar until foamy. Then gradually stir in sugar and continue beating until the egg whites have formed stiff peaks.
Add the yogurt mix a spoon at a time, gently fold into the meringue, do this gently so that you don’t lose the fluffy meringue texture. This can be done with a whisk or with a spatula.
Divide mixture evenly into four ramekins, bake for about 20 minutes, until evenly risen and lightly browned around the edges.
Serve immediately.