Recipes

Ingredients

•  100ml low fat milk

• 175g Vaalia Low Fat Passionfruit Yoghurt

• 40g caster sugar

• 15g plain flour

• 10g cornflour

• 3 large free-range egg yolks

• 1 large mango, puree flesh

• 2 large free-range egg whites

• 50g caster sugar, extra

• 2 passionfruit, scoop out pulp

• Vaalia Low Fat Yoghurt for serving

                                                                                                             

Directions

1. Preheat oven to 190c degrees. Prepare soufflé dishes (see Cook’s Tip below)
2. Heat the milk and Vaalia Low Fat Passionfruit Yoghurt in a heavy-based saucepan with 1 tablespoon of caster sugar until it starts to scald.  Sift the flour and cornflour together.
3. Beat the egg yolks and remaining sugar together in a large bowl, then slowly beat in the flour mix.
4. Slowly pour in one third of the hot milk and yoghurt mixture, continue whisking so the mixture remains smooth.  Return this to the pan.
5. Simmer gently, whisking continuously until mixture becomes smooth and thick. Transfer to a bowl, cover and cool, stirring occasionally to prevent a skin forming on this soufflé or ‘crème patissiere base.
6. Add the mango puree and passionfruit pulp to the soufflé base and set aside.
7. When almost ready to serve, whisk the egg whites in a bowl until stiff, then gradually add in the extra caster sugar.  Carefully fold the soufflé base into this meringue mixture. When well combined, spoon into prepared soufflé dishes.  Level the tops with a flat knife or back of a spoon.  Place soufflé dishes on a baking tray and allow to bake for 12-15 minutes, until risen and golden.
8. Slide the soufflé dishes on to dessert plates and serve immediately with Vaalia Low Fat Yoghurt on the side.

*The activity of the three active cultures is depleted by cooking and heating