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Recipe Name: Frozen Blackberry Souffles Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 4

1 Tablespoon(s) Granulated sugar, superfine
2/3 Cup(s) Granulated Sugar
3 Eggs, whites of
1 Pinch(s) Salt
1 Cup(s) Heavy cream
1/2 Cup(s) No-sugar-added blackberry
1 Teaspoon(s) Finely grated lime peel
Grease four 4-ounce ramekins; sprinkle with 1 tablespoon sugar. Cut
four11x8-1/2-inch sheets of wax paper; fold lengthwise in half;
wrap,folded-edge up, around ramekins to overlap on sides and extend 3
inchesabove rims. Secure with tape. Beat egg whites and salt in
medium-sizebowl with mixer at high speed until frothy; beat in 2/3 cup
sugar untilstiff, glossy peaks form. Set meringue aside. Beat cream at
high speedin second medium-size bowl until soft peaks form; at low
speed beat inpreserves to blend well. Fold cream and grated lime peel
into meringue.Spoon mixture into prepared ramekins; freeze for at least
2 hours orovernight until firm. Serve after removing paper collars.
Makes 4servings.REDBOOK, JUNE 1990From a collection of my mother's
(Judy Hosey) recipe box which containedlots of her favorite recipes,
clippings, etc. Downloaded from Glen's MMRecipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 347
Calories From Fat: 194
Total Fat: 22.1g
Cholesterol: 81.5mg
Sodium: 136.7mg
Potassium: 87.1mg
Carbohydrates: 35.3g
Fiber: <1g
Sugar: 33.5g
Protein: 3.9g

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