Frozen Lemon Soufflé with Blueberries

From Yankee Magazine's It's The Berries

Puddings and Custards Recipes

Yield: 8 servings

This tart lemon soufflé complements the sweet taste of blueberries in this airy combination.

• 2 cups boiling water
• 2 3-ounce packages lemon gelatin mix
• 2 cups lemonade
• 1/4 cup lemon juice
• 2 teaspoons grated lemon rind
• 1 pint heavy cream, whipped
• 2 cups blueberries, crushed
• 1/2 cup sugar
• 1 teaspoon vanilla extract

Pour boiling water over gelatin and stir until it dissolves. Add lemonade, lemon juice, and lemon rind. Chill until slightly thickened, then beat until fluffy and thick. Fold in whipped cream.

Pour mixture into a 1-1/2-quart soufflé dish and fill to within 1 inch of the top. Place a 3-inch collar of waxed paper around the inside of dish and pour in the rest of the soufflé. Chill until firm, then remove collar. Mix blueberries, sugar, and vanilla extract together, then use as a sauce for the soufflé.

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