Return to Content

Frozen Lemon Soufflé with Blueberries

by

Yield: 8 servings

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

Ingredients:

  • 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

Instructions:

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 souffl
Updated Monday, October 19th, 2009
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111