Frozen Raspberry Lemon Soufflé
Ingredients
1/2gallon (2 quarts) raspberry sherbet
1 1/2cups 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
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.
Via https://www.bettycrocker.com/
1/2gallon (2 quarts) raspberry sherbet
1 1/2cups 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
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.
Via https://www.bettycrocker.com/
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