Blueberry Yogurt Soufflé

Each summer my family can’t wait until blueberry season arrives. In the Pacific NW, blueberries start ripening towards the beginning to middle of July and don’t stop producing until mid September. There is a U-pick farm down the street from my house, and we pick berries each week in order to have a constant supply.

My mom is a blueberry fanatic and has saved multiple blueberry recipes from the newspaper for many years. This is one of our favorites and we make it at least once (sometimes more) per season. Beware, there are raw eggs in this dessert, but if you know that your eggs are clean and have been kept either refrigerated or on the counter (but not both!) exclusively, you shouldn’t worry too much about salmonella.

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Ingredients:

  • ½ cup sugar, divided
  • 2 envelopes unflavored gelatin
  • ½ cup water
  • 6 eggs, separated
  • 1 carton (8oz) lemon flavored yogurt
  • ½ tsp cream of tartar
  • 1 cup whipping cream
  • 1 pint fresh blueberries

Instructions:

  1. Butter sides and bottom of a 2 ½ quart soufflé dish (I use a deep dish rectangular Pyrex) and sprinkle lightly with sugar.
  2. Stir together ¼ cup sugar and the gelatin in a small sauce pan. Blend in water and let stand for 1 min.
  3. Cook and stir over low heat until gelatin dissolves, about 3 more mins. Remove from heat.
  4. Blend in yogurt and egg yolks. Transfer to a bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. This takes about 25-30 min!
  5. Using a mixer (I use a Kitchen Aid stand mixer) beat egg whites and cream of tartar at high speed until foamy. Add remaining sugar 1 Tbs at a time, beating consistently until sugar is dissolved and whites are glossy and stand in stiff peaks.
  6. In a separate bowl, beat whipping cream until it stands in stiff peaks.
  7. Gently, but thoroughly, fold yolk mixture and whipped cream into egg whites. Fold in blueberries, reserving a few for garnish. Pour folded mixture into prepared dish and refrigerate until completely set.
  8. This dish is best served the next morning after chilling overnight.

Notes: Lemon yogurt is increasingly hard to find in the grocery store these days, so lime yogurt can be substituted. Add a tsp of lemon juice to your water in step 2 to get the lemony flavor though.

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