Frozen Raspberry Lemon Soufflé

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

  • 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
  • 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

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.