Frozen Berry Soufflés

1. 1

   Line 8 ramekins with parchment paper, extending paper 1 1/2 inches above rim.

2. 2

   In a food processor, puree remaining strawberries, sugar and lemon juice. Combine 2 tbsp mixture with bloomed gelatin and gently heat until melted. Return to food processor and process until smooth. Reserve 1 cup Cool Whip then fold remaining into strawberry puree. Distribute between ramekins and freeze until set, around 4 hours.

3. 3

   Garnish frozen souffles with reserved Cool Whip, blueberries, raspberries and starfruit.

* Per serving · 4 servings · Values may vary.

No additional tips available.