Frozen Raspberry Lemon Soufflé

Ingredients

• 15.9 oz greek yogurt yoplait®
• 1.5 teaspoons lemon extract 
• 15  raspberries fresh
• 2 quarts pineapple sherbet 
• 3 tablespoons sugar 
• 1.5 cups whipping cream 

Equipment

• bowl
• baking sheet
• baking paper
• hand mixer
• spatula
• ice cream scoop

Directions

1. Place sherbet in large bowl; let soften about 10 to 15 minutes.
2. Meanwhile, in medium bowl, beat whipping cream with electric mixer on high speed until it begins to thicken. Gradually beat in sugar until stiff peaks form. Set aside.
3. When sherbet has softened, beat with electric mixer on high speed until smooth.
4. Add yogurt and lemon extract; beat until smooth. With rubber spatula, fold two-thirds of sweetened whipped cream into yogurt mixture until no white streaks remain. Freeze mixture while preparing soufflé dish.
5. Cut sheet of cooking parchment paper or waxed paper large enough to wrap around 1 1/2-qt round soufflé dish. Wrap paper tightly around dish, creating a collar that stands about 4 inches higher than top edge of dish. Secure paper with 1 or 2 pieces of tape.
6. Place dish on cookie sheet.
7. Remove soufflé mixture from freezer; pour into prepared dish. (
8. Mixture should be thick, pile on top of itself, and rise 2 inches above lip of dish.) Smooth top with rubber spatula. Freeze soufflé 2 to 4 hours or until solid.
9. When soufflé is completely frozen, remove paper collar and discard.
10. To decorating bag fitted with star tip, transfer remaining one-third of sweetened whipped cream. Pipe rosettes around top edge of soufflé. Top each rosette with 1 raspberry. Freeze soufflé until serving time, at least 2 hours.
11. To serve, spoon soufflé into individual dessert bowls, or use an ice cream scoop.