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Merry Berry Frozen Soufflé

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Merry Berry Frozen Soufflé
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  • Prep 15 min
  • Total 8 hr 45 min
  • Servings 6
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Skip the baking with this easy, no-fail fruity dessert soufflé.
By Betty Crocker Kitchens
Updated Sep 28, 2006

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

400 Calories, 4 1/2g Total Fat, 3g Protein, 87g Total Carbohydrate, 82g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
160mg
7%
Potassium
65mg
2%
Total Carbohydrate
87g
29%
Dietary Fiber
2g
8%
Sugars
82g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
0%
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 Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.
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