Frozen Raspberry Lemon Soufflé

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

Ingredients

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 protein lemon yogurt
1 1/2
teaspoons lemon extract
15
fresh raspberries

Directions

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.

Notes










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.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
8g
40%
Trans Fat
0g
Cholesterol
40mg
14%
Sodium
75mg
3%
Potassium
120mg
3%
Total Carbohydrate
37g
12%
Dietary Fiber
1g
6%
Sugars
30g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
8%
8%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.