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


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


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.

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7 Responses to Low Sodium Strawberry Souffle

  1. Country Wife says:

    WOW. definitely trying this once our strawberries come to life. You rock with these recipes!!

  2. Christy says:

    WONDERFUL to hear & thanks so much!!

  3. This looks so refreshing!
    If anything can make me forget about the stale chips and skunky beer I had for lunch this is it, Dishy! 😉

  4. Iiiiiiiiiinteresting. Soufflés are one of my favourite things right now, and I’m kind of dying to know what this is like. Eggy, custardy, but also pancakey? It looks kind of like flan, but you can also see the breadiness around the edges. What an enigmatic dish!

  5. Christy says:

    Inky, I can’t believe you had chips & skunky beer for lunch on a Monday. Isn’t Monday bad enough already??

    Katie, this is definitely a recipe to try for the texture alone – which IS remarkably flan like. I know “eggy” may put some people off, but if you like custards, quiches, etc. you will enjoy this immensely.

  6. umm, i thought souffles were big, puffy things that are impossible to pull off. this looks pretty tame to me. i think i’d go with whipped cream instead of yogurt, tho. don’t want to be too healthy round these parts…

  7. Christy says:

    Yeah I would have gone for whipped cream too, but I was saving my arm strength for the coming garden fiesta (aka, weeding, planting, mowing, etc.) 😉

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