ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END

Frozen Raspberry Lemon Soufflé

Blogger Heather Baird of Sprinkle Bakes whips up an impressive frozen soufflé that will keep your company cool.

CLOSE
 (1) 1 Reviews
+

Share

  • Prep Time 20 min
  • Total Time 4 hr 20 min
  • Servings 12

Ingredients

1/2
gallon (2 quarts) raspberry sherbet
1 1/2
cups whipping cream
3
tablespoons sugar
3
containers (5.3 oz each) Yoplait® Greek 100 lemon yogurt
1 1/2
teaspoons lemon extract
15
fresh raspberries

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Place sherbet in large bowl; let soften about 10 to 15 minutes.
  • 2 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.
  • 3 When sherbet has softened, beat with electric mixer on high speed until smooth. 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 soufflé dish.
  • 4 Cut sheet of cooking parchment paper or waxed paper large enough to wrap around 1 1/2-qt round soufflé 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. Place dish on cookie sheet.
  • 5 Remove soufflé 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 soufflé 2 to 4 hours or until solid.
  • 6 When soufflé is completely frozen, remove paper collar and discard.
  • 7 To decorating bag fitted with star tip, transfer remaining one-third of sweetened whipped cream. Pipe rosettes around top edge of soufflé. Top each rosette with 1 raspberry. Freeze soufflé until serving time, at least 2 hours.
  • 8 To serve, spoon soufflé into individual dessert bowls, or use an ice cream scoop.

EXPERT TIPS

Expert Tips

If you don’t have a soufflé dish, you can also use a 1 1/2-quart bowl or an oval casserole dish.

Parchment paper is nonstick, so use a very sticky tape to secure the parchment collar. Packing tape is a good choice.

If you don’t have decorating bag and tip, use resealable food-storage plastic bag with corner snipped off to pipe the whipped cream.

The raspberry sherbet can be replaced with lime sherbet for a lemon-lime frozen treat.

Get new recipe inspiration every week! Free Newsletters

View Full Nutrition Information

Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

RATINGS & REVIEWS

Be the first to review this recipe!

© 2013 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
Save Money on Your Favorite Brands
when you buy ONE 20 OZ. OR LARGER Original Bisquick® OR Bisquick Heart Smart® Baking Mix, OR 10.6 OZ. ...
when you buy ONE BOX Lucky Charms® cereal
when you buy ONE BOX Reese’s® Puffs® cereal
See All Coupons
ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END
close