🍴Breakfast Blueberry Soufflé🍴

🔹️2 free-range eggs
🔹️1/2 tablespoon reduced-fat ricotta cheese
🔹️1 teaspoon Natvia
🔹️1/2 tsp vanilla extract
🔹️2 tbsp blueberries, fresh or frozen
🔹️cooking oil spray
🔹️2 tbsp reduced-fat Greek natural yoghurt
🔹️1 tbsp walnuts, chopped

Preheat the oven to 200C.

Separate the eggs.

In a mixing bowl, combine egg yolks and ricotta.

In a separate bowl, whisk the egg whites and Natvia for 2-3 minutes until soft peaks form.

Gently fold the egg whites into the yolk mixture and gently add the vanilla.

Thoroughly spray a ramekin (one per serve) with cooking oil. Fill the ramekin with the soufflé mixture.

Carefully drop the blueberries into the mixture (divide equally between ramekins you are preparing).

Place the ramekin in the pre-heated oven and cook for 7 minutes, or until set.

Serve with yoghurt and chopped walnuts.