Cold Raspberry Soufflé: The Best Cold Raspberry Soufflé Recipe from Cook'n

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	Cold Raspberry Soufflé

Serves: 10

Prep Time: Ready in 1 hour 30 min
Carbohydrate Count: 12g per serving

Print this Recipe

   2 10-ounce packages raspberries in heavy syrup, thawed
   2 envelopes unflavored jello
   1/2 cup water cold
   3 eggs white large, at room temperature
   2 tablespoons splenda
   1 1/4 cups heavy cream, whipped

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1. Place raspberries with syrup in a blender container. Cover and blend until pureed. Over a large bowl, press puree through as sieve with a rubber scraper to remove seeds.

2. In a small saucepan, mix gelatin and water; let stand for 1 minute. Stir over low heat until gelatin dissolves. Stir into raspberry puree; set aside.

3. In a large mixer bowl at high speed, beat egg whites until soft peaks form. Gradually beat in sugar and continue beating until stiff and glossy; set aside.

4. Place bowl of puree in a larger bowl which contains cold water and ice. Stir raspberry mixture until it begins to thicken. Remove bowl from ice water.

5. Fold in beaten egg whites and 2 cups of the whipped cream. Pour into a serving dish. Refrigerate at least 1 hour or until set.

6. Top with dollops of remaining whipped cream. Garnish with lime slices if desired.

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