Cool and creamy, this elegant dessert only looks like it's difficult to prepare. The recipe uses raspberry sherbet and Yoplait Greek 100 lemon yogurt, and requires only 15 minutes of active prep time.
SAVE ON THIS RECIPE!
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.
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