Sugar free cottage cheese souffle
A tender, airy, and protein-packed cottage cheese souffle that makes an ideal healthy breakfast or light dessert. Sweetened naturally with erythritol and aromatic vanilla, it provides rich creaminess without added sugar. For the fluffiest texture, beat the egg whites to stiff peaks and fold gently into the curd.
Ingredients
- eggs3 pieces
- Vanilla extract5 ml
- Salt1 pinch
Instructions
7 steps- 1
Preheat the oven to 170°C (340°F). Lightly grease small ceramic ramekins with butter.
5 min
170°C
- 2
Separate the egg yolks from the whites, placing the whites into a clean, dry bowl.
3 min
- 3
Blend the cottage cheese, egg yolks, matsoni, half of the erythritol, cornstarch, and vanilla extract until completely smooth and creamy.
4 min
- 4
Add a pinch of salt and the remaining erythritol to the egg whites and whip with a mixer until stiff, glossy peaks form.
4 min
- 5
Gently fold the whipped egg whites into the cottage cheese mixture in three batches using a spatula, moving bottom to top to keep it airy.
3 min
- 6
Divide the batter evenly among the ramekins and bake for 25 to 30 minutes until risen and lightly golden on top.
30 min
170°C
- 7
Turn off the oven, leave the door slightly ajar for 5 minutes to prevent sudden collapsing, then serve warm.
5 min
Nutrition
1 serving ≈ 197 g
Nutrition values are estimates. - means data is unavailable.
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