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Merry Berry Frozen Soufflé

Skip the baking with this easy, no-fail fruity dessert soufflé.

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  • Prep Time 15 min
  • Total Time 8 hr 45 min
  • Servings 6

Ingredients

Soufflé

4
egg whites
1/4
teaspoon salt
1/3
cup water
3/4
cup sugar
1
can (16 oz) whole berry cranberry sauce
2
cups frozen whipped topping, thawed

Candied Cranberries

1/2
cup water
3/4
cup sugar
1/2
cup fresh cranberries

Garnish, if desired

Fresh mint leaves

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In large bowl, beat egg whites and salt with electric mixer on high speed until soft peaks form; set aside. In 1-quart saucepan, heat 1/3 cup water and 3/4 cup sugar to boiling over medium-high heat, stirring frequently, until sugar is dissolved. Cook over medium heat to 245°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball.
  • 2 Slowly beat sugar mixture into egg whites on low speed. Beat on medium speed about 8 minutes or until mixture cools to room temperature.
  • 3 Fold cranberry sauce and whipped topping into egg white mixture. Spoon into 6 individual soufflé dishes, about 1 1/4 cups each; smooth tops. Cover with plastic wrap; freeze at least 8 hours but no longer than 24 hours.
  • 4 Line cookie sheet with waxed paper. In 1-quart saucepan, heat 1/2 cup water and 1/2 cup of the sugar to boiling over medium-high heat, stirring frequently, until sugar is dissolved. Cook over medium-high heat to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water. Remove from heat; stir in cranberries. Let stand about 2 minutes or until cranberries are softened. Remove cranberries with slotted spoon to cookie sheet. Place remaining 1/4 cup sugar on plate; roll cranberries in sugar to coat. (Cranberries can be prepared up to 6 hours before using; keep refrigerated.)
  • 5 Let soufflé stand at room temperature 30 minutes before serving. Garnish with candied cranberries and mint leaves.

EXPERT TIPS

Expert Tips

Bring on the drumroll when you present this dessert! Place paper doilies on your finest china dessert plates, then place individual soufflé dishes on the doilies. Add a pirouette cookie as the final touch.

Don’t worry if you don’t have individual soufflé dishes. Just use a freezerproof 2 1/2-quart glass serving bowl or soufflé dish. Serve a scoop of soufflé on dessert plates dusted with baking cocoa, and offer chocolate syrup on the side.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
160mg
160%;
Total Carbohydrate
87g
87%
(Dietary Fiber
2g
2%
  Sugars
82g
82%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
4%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 1 Fruit; 5 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
6
*Percent Daily Values are based on a 2,000 calorie diet.

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© 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.
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