Light & Lovely Rhubarb & Rachel’s Yoghurt Souffles


I entered 3 recipes, one fancy, one for the kids and one just because, in a competition this week, my first ever, fingers crossed as it would be wonderful to win but regardless this fluffy souffle is too pretty and easy, really it is,  not to share.

The competition is the Mamamia Food Blogger Idol Competition. The requirement was to use the delicious Rachel’s Low Fat Yoghurt in a unique recipe and this is what I said and did…….

Do you know Rachel? Well, no, I don’t either but I just created these easy (yes they are), gluten free, low fat, low carb, low fuss, but high deliciousness “Light & Lovely Rachel’s Yoghurt & Rhubarb Souffles” in her honour. I always love a recipe that looks impressive but is actually simple to make. You could have these any time, my kids taste tested them after school (they got the thumbs up) but these are perfect, I think, for lunch with the Ladies, a “high tea” treat or for something a little sweet at the end of a dinner party. They can be made in two stages, a compote and then the souffle so that you can make most of it ahead of time.

So, how do you make these lovely things? I promise you they are far easier than they look, really. I used Rachel’s “Wild Strawberry & Rhubarb” yoghurt for this as it’s rhubarb season but you could make a compote out of any of the other amazing flavours as well.


Part 1 – Compote

2 minutes prep time, 5 minutes cooking time, 2 hours resting time

What you need; this can be made up to 2 days ahead and refrigerated but does need to made at least 2  – 3 hours of when actually want to use it in the souffle.

400 g rhubarb, washed and roughly chopped

Zest & juice of 1/2 orange (also in season at the moment)

1 Tbsp raw sugar (the extra sweetness will come with the yoghurt)

500 ml water (enough to cover the rhubarb)

What you do:

Put all the ingredients in a saucepan, bring to the boil then simmer for 5 minutes. Take off the heat and cool for 5 – 10 minutes.

Line a strainer with a muslin cloth if you have one or a dishcloth (new & clean) and place over a bowl or wide jug.  Pour the stewed rhubarb into the lined strainer and let it drain for a couple of hours.  Don’t push it through as you want a clear syrup at underneath.


Pour the syrup into a bottle to use later on, makes a great cordial with sparkling water for the kids or as a syrup to go in Proscecco which is a perfect accompaniment for the souffles. The compote that is left in the strainer can be put in a bowl in the fridge – you should have about 2 1/2+ cups and you only will need 1 1/2 for the souffles. As a suggestion for the rest, you could have it for breakfast with Rachel’s Yoghurt and some museli or LSA sprinkled on top, a healthy, nutritious and filling start to the day.

Part 2 – The Souffle

 10 minutes prep time, 10 minutes cooking time, eaten in 60 seconds!

Serves 4 in 1 cup size ramekins or 6 in mini expresso cup size ramekins

What you need:

1 1/2 C rhubarb compote

1 1/2 C Rachel’s Wild Strawberry & Rhubarb low fat yoghurt

3 egg whites

1 /4 C raw caster sugar

Melted butter to grease ramekins

Extra Rachel’s Wild Strawberry & Rhubarb Yoghurt to serve



Preheat oven to 200 degrees C.  Grease 4 1C ramekins or 6 expresso size cups with the melted butter.

Combine the compote and Rachel’s yoghurt.

Whisk eggwhites and 1/4 C sugar in a bowl until it thickens and forms peaks – about 5 – 7 minutes. Tip always use a very clean metal bowl and make sure no yolk gets in.

Fold about 3/4 of the egg white into the yoghurt compote mix – it will look like this..


Divide the yoghurt mix between the ramekins and then top with the extra egg white.

Bake in the oven for 10 minutes or until they have risen and the top has formed a crust


Ta Dah! Light and fluffy souffle’s

Serve with a dollop of Rachel’s Wild Strawberry & Rhubarb Yoghurt and a glass of Prosecco with rhubarb syrup.


See that wasn’t so hard now was it?








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