Low Sodium Strawberry Souffle

Don’t let the title fool you; this ‘souffle’ is the simplest recipe ever. In essence it’s an easy, oven-baked pancake. Rich with eggy custard, topped with syrupy sliced strawberries, a dollop of vanilla yogurt and the crunch of raw sugar. I made this Saturday as a brunch treat and it was devoured in a flash! Leaving us plenty of time (and strength) for the remainder of our weekend’s activities.. digging, weeding, planting, mowing and more. Wishing a very happy belated Mother’s Day to all my fellow moms! Hope you enjoyed some beautiful weather and a relaxing weekend. I think I need a break from mine. LOL

Recipe adapted from Simply In Season: A World Community Cookbook.

Yields 6 servings.

SODIUM CONTENT: 90 mg per serving

INGREDIENTS:

3 c. fresh strawberries, sliced
2 T. sugar
2 T. unsalted butter
3 eggs
1 1/2 c. low fat milk
3/4 c. flour
1/3 c. sugar
1/2 t. pure vanilla extract
1 c. fat free or low fat vanilla yogurt
Turbinado sugar (sugar in the raw), for topping

DIRECTIONS:

Place the sliced strawberries into a mixing bowl, add the 2T. sugar and toss gently to coat. Set aside.

Preheat the oven to 375 degrees. Get out a 9-inch pie pan. Place the butter in the pan and melt (either in oven or the microwave), then swirl pan to coat bottom and sides with butter.

In a large mixing bowl, beat together the egg and milk. Add the flour, sugar and vanilla and mix well to combine. Pour batter into the prepared pie pan, place pan on middle rack in oven and bake until set, 25-30 minutes. Remove from oven. Cut souffle into wedges. Spoon strawberries over top, drizzle with yogurt and sprinkle with raw sugar. Serve immediately.