These little souffles are great as a first course/appetizer or as a light lunch atop salads. Using the food processor as well as the air fryer means the souffles come together in minutes with no separate whipping and folding of egg whites. In other words, the souffles are simple to make. I use a mixture of parsley and dill in the souffles, but you can very the herbs to suit your taste. Maybe try a mixture of chives, oregano, basil, dill, and parsley if you want to increase the profile of the herbs. The souffles will puff up as you bake them, and you'll need to watch them to ensure that they don't brown too much. Just decrease the temperature on your air fryer by about 50 degrees if the souffles seem to be browning too much. When you pull the souffles from the air fryer, they will be quite high and puffed. They'll deflate fast but will taste great, regardless. The souffles will be creamy, tangy, and light--just the thing for a special dinner or lunch. Enjoy!
Air Fryer Goat Cheese Souffles -- Makes 4
8 ounces of cream cheese (neufchatel/light cream cheese is fine), softened
2 large eggs
1/4 cup of plain yogurt (I use fat-free yogurt)
1/4 teaspoon of salt
1/4 teaspoon of pepper
Handful of chopped parsley (about 1/4 cup)
Handful of chopped dill (about 1/4 cup)
2-3 ounces of goat cheese crumbles (about half a small container)
1/4 cup of plain Panko bread crumbs
Add the cream cheese, eggs, yogurt, salt, and pepper to the bowl of a food processor and pulse them together in short bursts until completely blended (about 15-30 seconds, total). Add the parsley and dill and pulse to chop/blend them into the cream cheese mixture. Remove (carefully) the blade from the food processor bowl and stir in (by hand) the goat cheese crumbles. Coat four small, one-cup ramekins well with non-stick cooking spray. Divide the Panko among the cups and and turn the ramekins to coat the sides as well as the bottoms of the ramekins with the crumbs. Pour 1/4 of the batter into each of the ramekins. Put 2 - 4 of the ramekins in your air fryer basket (depending on the size of your basket/air fryer), put the basket in the air fryer, and air fry the souffles at 300 degrees for about 25 minutes or until puffed and a deep golden brown. Serve the (extremely) hot souffles immediately before they deflate or let them cool and deflate a little before serving them (better and recommended to avoid mouth burns!).
