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Frozen Patriotic Souffle Recipe
|Confectioners' custard||1 Cup (16 tbs) (1 Recipe Basic)|
|Frozen raspberries||10 Ounce, thawed|
|Sugar||1⁄2 Cup (8 tbs)|
|Whipping cream||1 1⁄4 Cup (20 tbs), whipped|
|Blueberries||1⁄2 Cup (8 tbs) (Fresh Or Thawed)|
Serving size: Complete recipe
Calories 2227 Calories from Fat 1172
% Daily Value*
Total Fat 130 g200.3%
Saturated Fat 74.8 g373.8%
Trans Fat 0 g
Cholesterol 498.9 mg
Sodium 938.8 mg39.1%
Total Carbohydrates 219 g73.1%
Dietary Fiber 20 g80%
Sugars 171.1 g
Protein 40 g81%
Vitamin A 0.8% Vitamin C 12%
Calcium 40.9% Iron 2%
*Based on a 2000 Calorie diet
Tape together securely around outside of dish.
Pour raspberries into sieve placed over bowl; press berries through sieve with back of wooden spoon until only seeds remain.
Discard seeds; set pulp aside.
Place egg whites in large mixer bowl; beat at high speed until fluffy.
Add sugar gradually, beating until stiff peaks form.
Place cool custard in large bowl; gently fold in 1 cup cream, whipped, until well combined.
Fold in raspberry pulp.
Add 1/3 of egg whites; fold in with rubber spatula.
Add remaining egg whites; fold in completely.
Turn into mold; freeze about 4 1/2 hours.
Sides and top will be firm but center will be soft.
Remove paper collar; serve immediately.
Garnish with remaining cream, whipped and lightly sweetened; sprinkle with blueberries