Frozen Strawberry Souffles

Nuvita Biscuits

Easier to make than traditional souffles, frozen souffles can be prepared ahead, leaving more time at the table with your sweetheart.


  • 4 pint(s) fresh strawberries,┬árinsed and hulled
  • 4 tablespoon(s) fresh lemon juice
  • 3 cup(s) sugar
  • 2 tablespoon(s) sugar
  • 5 1/2 tablespoon(s) unflavored gelatin
  • 3 cup(s) heavy cream


  1. Puree strawberries, lemon juice, and 3 cups sugar in a food processor. Press through a fine sieve into a bowl, discarding pulp. You should have 6 cups puree.
  2. Prepare an ice bath; set aside. In a medium heatproof bowl set over a pan of simmering water, dissolve gelatin in 3 tablespoons cold water. Add 1/2 cup of the strawberry puree; return mixture to bowl with remaining strawberry puree.
  3. Set bowl in ice bath until mixture is chilled and slightly thickened, about 20 minutes, stirring frequently. In a separate bowl, whip 2 cups cream to stiff peaks, and fold into strawberry mixture.
  4. Cut parchment paper into 16 strips, each 2 3/4 by 10 inches. Tape each strip around a 3-ounce ramekin so it extends above the rim by about 2 inches. Place ramekins on a rimmed baking sheet; fill each with about 1/2 cup strawberry mixture. Freeze until set, about 3 hours.
  5. Remove from freezer 20 minutes before serving; remove parchment collars. Whip remaining cup cream with 2 tablespoons sugar. Serve souffles with whipped cream.


Recipe Comments

  1. posted by Sergeant Pickle on Feb 12, 2013

    Here is mine.

    2 cups sliced onions
    2 apples, peeled, cored and sliced
    2 pounds cut up chicken pieces (with bone), with or without skin
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    2 tablespoons chopped fresh rosemary leaves
    1 cup reduced-sodium chicken broth
    1/2 cup cream of celery soup
    2 cups cooked rice (white or brown)

    Arrange onion and apple slices in bottom of slow cooker. Place chicken pieces on top and season all over with salt and black pepper. Sprinkle rosemary over chicken.
    In a medium bowl, whisk together chicken broth and soup. Pour mixture over chicken.

    Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

    Serve chicken, sauce, apples, and onions over rice.

  2. posted by LN13 on Mar 16, 2013

    are they special ?
    would they make incredible cakes for example, what are they good for?
    any suggestions and links would be appreciated
    thank you

  3. posted by x_blind_x_gamer_x on Mar 18, 2013

    Other than cereal, soup and ice cream, what are some foods eaten with a spoon?

  4. posted by mmminja on Mar 19, 2013

    Hey, I am attending a party this weekend. The theme is a post-Valentine’s Day party with a red motif. Everyone was asked to dress in red, etc.
    I was planning to take Cherry Jello shots to this party & was wondering-how to make them? Don’t laugh, I want to know if you use the alcohol instead of water or do you add it after you make the Jello-just before you chill it. (I do have the little cups to pour it in).
    And, what alcohol would “mix” best with Cherry flavor Jello?
    Thanks but this is not a high school party. As I already stated, it is a party with a RED theme.

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