Merry Berry Frozen Soufflé

Merry Berry Frozen Soufflé

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

Prep Time

15

Minutes

Total Time

8:45

Hrs:Mins

Makes

6

servings

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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
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.
Substitution
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 400
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 160mg;
  • Total Carbohydrate 87g
    • (Dietary Fiber 2g,
    • Sugars 82g),
  • Protein 3g;
Percent Daily Value*:
    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.