Frozen Raspberry Lemon Soufflé

Name: Frozen Raspberry Lemon Soufflé
Prep time: 4 h 20 min
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 12
Cuisine: Global
Ingredients: 451 grams containers each) Yoplait® Greek 100 lemon yogurt; 2 teaspoons lemon extract; 15 fresh raspberries; 2 liters 1/2 gallon raspberry sherbet; 3 Tbsps sugar; 355 milliliters whipping cream

Frozen Raspberry Lemon Soufflé is a gluten free and vegetarian side dish. This recipe makes 12 servings with 365 calories, 6g of protein, and 14g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up whipping cream, raspberry sherbet, raspberries, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 4 hours and 20 minutes.

Instructions

Place sherbet in large bowl; let soften about 10 to 15 minutes.

Ingredients you will need

Sherbet

Equipment you will use

Bowl

Meanwhile, in medium bowl, beat whipping cream with electric mixer on high speed until it begins to thicken. Gradually beat in sugar until stiff peaks form. Set aside.

Ingredients you will need

Whipping Cream

Sugar

Equipment you will use

Hand Mixer

Bowl

When sherbet has softened, beat with electric mixer on high speed until smooth.

Ingredients you will need

Sherbet

Equipment you will use

Hand Mixer

Add yogurt and lemon extract; beat until smooth. With rubber spatula, fold two-thirds of sweetened whipped cream into yogurt mixture until no white streaks remain. Freeze mixture while preparing souffl dish.

Ingredients you will need

Sweetened Whipped Cream

Lemon Extract

Yogurt

Equipment you will use

Spatula

Cut sheet of cooking parchment paper or waxed paper large enough to wrap around 1 1/2-qt round souffl dish. Wrap paper tightly around dish, creating a collar that stands about 4 inches higher than top edge of dish. Secure paper with 1 or 2 pieces of tape.

Ingredients you will need

Wrap

Equipment you will use

Baking Paper

Place dish on cookie sheet.

Ingredients you will need

Equipment you will use

Baking Sheet

Remove souffl mixture from freezer; pour into prepared dish. (

Mixture should be thick, pile on top of itself, and rise 2 inches above lip of dish.) Smooth top with rubber spatula. Freeze souffl 2 to 4 hours or until solid.

Equipment you will use

Spatula

When souffl is completely frozen, remove paper collar and discard.

To decorating bag fitted with star tip, transfer remaining one-third of sweetened whipped cream. Pipe rosettes around top edge of souffl. Top each rosette with 1 raspberry. Freeze souffl until serving time, at least 2 hours.

Ingredients you will need

Sweetened Whipped Cream

Raspberries