There's enough else in the souffle that the yogurt shouldn't break down and cause a problem, This is not like trying to use yougurt instead of ricotta to make an Italian styl;e cheesecake.
Here the sour cream is not the essence of the dish, but a filler medium to bind the blintzes into a cohesive glob. I know glob doesn't sound good, but that connected mass is what one wants to achieve in this dish
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