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200g strained yogurt, 10% fat (1 container)

50g milk

50g sugar

30g cornflour

100g butter, cold, cubed

150g CITRUS Chios Mandarin spread

4 egg yolks, medium size (75g)

80g flour, sieved

4 egg whites (approximately 130g)

80g sugar


Pour the yogurt and milk into a small saucepan, off the heat then add the sugar, already mixed with the cornflour.

Turn the heat onto a low temperature, stirring continually with a whisk. As soon as the mixture thickens, as it would when we make a custard or bechamel sauce, reduce the heat and continue to mix it well for another minute or so (stir continuously so that it does not catch on the pan).

Remove the pan from the heat immediately, add the butter and CITRUS Chios Mandarin spread. Combine well with the whisk in order to cool the mixture and then add the yolks and flour, right away.

Beat the egg whites into a meringue along with the sugar. Gently combine the meringue into the first mixture, using the whisk and gradually in 3 doses.

Note: for the meringue to be a success ensure that the egg whites are not taken directly from the fridge (they should be kept at room temperature from the previous day).

Beat the egg whites on a medium speed and once they have begun to froth up (after around 3-4 minutes), combine the sugar slowly, in 3 doses.

Divide the mixture between the 10 ramekins so that it reaches 1cm below the lip of each dish.

Preheat the oven to 160°C and meanwhile fill a baking tray with water, approximately 1/3 of the way up.

Once the oven is hot, carefully place the ramekins onto the baking tray and place in the oven. Cook on the middle rack, for about 14 minutes.

The soufflés should be moist in the center, not dry like a cake. When using a knife to test the center of the soufflés, the knife should come out with dough pieces on it – not dry or coated with a runny cream on it. It is preferable for the soufflés to be slightly undercooked rather than overcooked. Ovens vary so take care with the cooking time.


You can also make a family size soufflé if you have the appropriate size, oven-proof dish however you will need to adjust the cooking time.

Serve warm with a scoop of vanilla ice cream!

Can be eaten the next day without storing them in the fridge.