Best Frozen Key Lime Soufflé With Raspberry Sauce Recipes

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FROZEN KEY LIME "SOUFFLE"



Frozen Key Lime

This souffle is not baked - it's made totally in the freezer. A beautiful and delicious dessert! From "Key Lime Desserts" by Joyce LaFray. TIME DOES NOT INCLUDE OVERNIGHT FREEZE TIME

Provided by Jostlori

Categories     Frozen Desserts

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

5 large eggs, very FRESH and separated
3/4 cup sugar, divided
1 cup coconut rum
3 tablespoons key lime juice, strained
1 teaspoon key lime zest
1 cup heavy cream, whipped
1/2 cup nuts, finely chopped (or toasted coconut)
whipped cream (for garnish)
lime slice (for garnish)

Steps:

  • Cut wax paper or aluminum foil into eight strips which are 2 inches wide and long enough to go around eight 5 oz individual ramekins.
  • Fasten the strips to the souffle dishes securtely with string or tape to form a collar to hold the souffle mixture above the dish until it sets.
  • In a small bowl, beat the egg yolks with 1/4 cup of sugar until thickened. Add the coconut rum, the key lime juice and the zest. Set aside.
  • In a large bowl, beat the egg whites until foamy. Gradually add the remaining 1/2 cup sugar, beating until the whites are stiff and glossy.
  • Fold the egg yolk mixture into the beaten egg whites. Gently fold in the whipped cream.
  • Spoon into the prepared souffle dishes. Freeze overnight.
  • To serve, remove collar and press the chopped nuts (or toasted coconut) around the sides of the souffles. Garnish with additional whipped cream and lime slices.

Nutrition Facts : Calories 336.4, Fat 18.4, SaturatedFat 8.4, Cholesterol 157, Sodium 113.5, Carbohydrate 22.4, Fiber 0.8, Sugar 19.4, Protein 6

FROZEN PEACH SOUFFLE WITH RASPBERRY SAUCE



Frozen Peach Souffle With Raspberry Sauce image

Make and share this Frozen Peach Souffle With Raspberry Sauce recipe from Food.com.

Provided by threeovens

Categories     Frozen Desserts

Time 55m

Yield 1 Souffle, 8-10 serving(s)

Number Of Ingredients 12

3/4 lb fresh raspberry (or frozen)
1/3 cup sugar
1 1/2 tablespoons fresh lemon juice (1/2 a lemon)
2 1/2 cups fresh peaches, unpeeled pitted and chopped peaches (about 3 peaches, 1 1/4 to 1 1/2 pounds)
1 cup sugar, divided
1 1/2 tablespoons fresh lemon juice (1/2 lemon)
1/4 cup peach liqueur
1/4 ounce gelatin
1/2 teaspoon almond extract
6 eggs, separated
1 1/2 cups whipping cream
toasted sliced almonds, for garnish

Steps:

  • Use a food mill to process raspberries and remove seeds; discard seeds.
  • Alternatively, you can puree raspberries in a food processor, then strain to remove seeds; makes about 1 cup raspberry puree.
  • In a medium bowl, whisk together raspberry puree and sugar, until sugar is dissolved; stir in lemon juice and chill (makes about 1/2 cup syrup and can be stored up to 3 days in the refrigerator).
  • Cut a sheet of waxed paper to wrap around a one quart souffle dish; fold in thirds, lengthwise, so it is about 4 inches wide; wrap around the souffle dish and tape ends together, like a collar, so it extends the "height" of the dish by 3 inches; chill dish in freezer.
  • Alternatively, use the same method to increase the "height" of 8 individual ramekins by 1 1/2 inches.
  • In a large saucepan, over medium heat, cook peaches, 1/3 cup sugar and the lemon juice, stirring frequently, until peaches are soft and break down to an applesauce consistency, about 15 minutes.
  • Puree the cooked peaches in a food mill or blender; you'll have about 2 cups.
  • In a small saucepan, over medium heat, warm peach liqueur, stir in gelatin and cook, while stirring, until the gelatin melts; stir the gelatin mixture and the almond extract into the peach puree; chill until cold.
  • Bring a pot of water to a simmer; beat egg yolks with remaining 2/3 cups sugar in a mixing bowl.
  • Place mixing bowl over the simmering water, being sure the bowl does not touch the water; whisk egg yolks until they are pale yellow and have doubled in volume, 5 to 7 minutes.
  • Remove bowl from heat, whisk in the peach mixture and whisk until it cools down.
  • Beat egg whites to stiff peaks; in a separate bowl, beat whipping cream to soft peaks.
  • Stir half the egg whites into the peach mixture; add remaining egg whites to the whipped cream, then pour the peach mixture on top.
  • Gently fold them all together.
  • Gently spoon mixture into the souffle dish or the prepared ramekins; it should come at least halfway up the paper collar.
  • Smooth out the top and scatter with the toasted almonds.
  • Freeze until very firm, at least 4 hours; it can be frozen overnight, but transfer to the refrigerator for an hour to soften before serving.
  • If you do make it more than 1 day in advance, press plastic wrap to surface, once frozen.
  • To serve, carefully remove collar, serve thin slices with a little raspberry sauce spooned over, and the rest passed.
  • Alternatively, serve in individual ramekins, with a little raspberry sauce.

Nutrition Facts : Calories 386, Fat 20.6, SaturatedFat 11.5, Cholesterol 219.8, Sodium 71.7, Carbohydrate 45.5, Fiber 3.6, Sugar 40.1, Protein 7.4

KEY LIME DESSERT WITH RASPBERRY SAUCE



Key Lime Dessert with Raspberry Sauce image

For a festive finale to a gathering, try this pretty treat that serves 24. You can have it chilling in less than an hour.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 6h45m

Yield 24

Number Of Ingredients 12

2 (3-oz.) pkg. Jell-O™ lime-flavored gelatin
2 cups boiling water
1 cup Key lime juice
2 (14-oz.) cans sweetened condensed milk (not evaporated)
1 pint (2 cups) whipping cream
45 graham cracker squares
2 tablespoons Key lime juice
2 tablespoons water
1 (18-oz.) jar (1 1/2 cups) seedless raspberry jam
2 tablespoons water
Fresh raspberries
Grated lime peel or fresh mint leaves

Steps:

  • In very large bowl, combine gelatin and boiling water; stir 2 to 3 minutes or until dissolved. Add 1 cup lime juice and the sweetened condensed milk; beat with electric mixer on medium speed until smooth. Set aside.
  • In medium bowl, beat whipping cream until stiff peaks form. Gently fold whipped cream into gelatin mixture just until combined.
  • Grease 13x9-inch pan. Arrange 5 cracker squares down length of greased pan; repeat forming 2 additional rows and using a total of 15 cracker squares to cover bottom of pan. Set aside.
  • In small bowl, combine 2 tablespoons lime juice and 2 tablespoons water. Brush juice mixture onto each cracker square in pan just until moistened. Carefully pour 3 1/3 cups filling over cracker crust; spread evenly. Repeat cracker and filling layers 2 times. Gently tap pan on hard surface and push down any crackers that are close to surface. Cover with foil; refrigerate at least 6 hours or overnight.
  • Meanwhile, in medium microwave-safe bowl, mix jam and 2 tablespoons water. Microwave on Medium for about 30 seconds or until jam is melted, stirring twice. Cover; refrigerate until serving time.
  • Cut dessert into squares. Spoon 1 tablespoon raspberry sauce onto each individual dessert plate. Place dessert squares on plates. Garnish with raspberries and lime peel. Store in refrigerator.

Nutrition Facts : Fat 2, ServingSize 1 Serving

MINI KEY LIME CHEESECAKE WITH RASPBERRY SAUCE



Mini Key Lime Cheesecake with Raspberry Sauce image

Provided by Trisha Yearwood

Categories     dessert

Time 4h25m

Yield 24 servings

Number Of Ingredients 15

Nonstick cooking spray, for spraying the molds
3/4 cup fine graham cracker crumbs
1/4 cup sugar
4 tablespoons (1/2 stick) salted butter, melted
Two 8-ounce packages cream cheese, softened
1/2 cup sour cream
2 large eggs, at room temperature
3/4 cup sugar
2 teaspoons freshly grated lime zest
1/4 cup Key lime juice (from about 13 small Key limes or 2 large regular limes)
1 heaping tablespoon cornstarch
1 teaspoon vanilla extract
3/4 cup thawed frozen raspberries
2 tablespoons sugar
1/2 teaspoon freshly grated lime zest

Steps:

  • For the crust: Preheat the oven to 300 degrees F. Spray the bottoms of 24 cupcake-size silicon molds with cooking spray (or two 12-cup muffin pans) and place them on a baking sheet.
  • To make the crust, in a small mixing bowl, stir together the crumbs, sugar and melted butter, then press the mixture firmly into the bottom of each mold. Set aside.
  • For the filling: Using an electric mixer, beat the cream cheese and sour cream until smooth and creamy. Add the eggs 1 at a time, beating well after each addition. Add the sugar, lime zest, lime juice, cornstarch and vanilla and beat until smooth.
  • Pour the filling into the prepared crusts. Bake until the tops are lightly brown, about 20 minutes. Let cool, then cover and refrigerate for at least 2 hours before serving.
  • For the sauce: Meanwhile, to make the sauce, process the raspberries, sugar and lime zest in a food processor or blender until smooth. Chill for at least 1 hour before drizzling over the cheesecake and serving.

KEY LIME CHEESECAKE WITH RASPBERRY SAUCE



Key Lime Cheesecake with Raspberry Sauce image

This creamy dessert balances tart Key limes with sweet frozen raspberries. Shortbread cookie crumbs make an ultra-rich crust.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 8h15m

Yield 16

Number Of Ingredients 10

1 cup shortbread cookie crumbs (15 cookies) or vanilla wafer crumbs (25 wafers)
2 tablespoons butter or margarine, melted
3 packages (8 oz) cream cheese, softened
1 cup sugar
3 eggs
1 tablespoon grated lime peel (about 2 limes)
1/4 cup Key lime juice
1 box (10 oz) frozen raspberries in light syrup, thawed
1 tablespoon cornstarch
1/3 cup red currant jelly

Steps:

  • Heat oven to 325°F. In medium bowl, mix crust ingredients. Press in bottom of ungreased 9-inch springform pan. Refrigerate.
  • In large bowl, beat cream cheese until smooth. Gradually beat in sugar. At low speed of electric mixer, beat in eggs 1 at a time, blending just until smooth. Add remaining filling ingredients; beat until smooth. Pour into crust-lined pan.
  • Bake 55 to 65 minutes or until set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Turn oven off; let cheesecake stand in oven 30 minutes with door open at least 4 inches. Remove from oven; let stand 10 minutes. Remove side of pan; cool to room temperature on cooling rack. Cover and refrigerate overnight or up to 2 days.
  • To make sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. In 1-quart saucepan, mix syrup mixture and cornstarch. Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve cheesecake with sauce. Cover and refrigerate any remaining cheesecake and sauce.

Nutrition Facts : Calories 320, Carbohydrate 30 g, Cholesterol 95 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 24 g, TransFat 1 g

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