Prep Time: 30 minutes
Cook Time: 10 minutes
Ingredients:
- 1 cup blueberries
- 2 Tbsp. sugar
- 1 Tbsp. water
- 1 Tbsp. lemon juice
- 1 Tbsp. cornstarch
- 1 Tbsp. water
- 4 pasteurized egg whites
- 1/8 tsp. cream of tartar
- 1/4 cup sugar
- 1 pint softened strawberry sorbet
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 cup raspberries
Preparation:
Line a 1 quart souffle dish with plastic wrap. Tear off a 2 foot piece of heavy duty foil and fold in half lengthwise. Place foil around souffle dish to form a collar around the dish that extends over the top. Fasten foil with tape and set aside.In heavy saucepan, combine blueberries, sugar, 1 Tbsp. water and lemon juice and mix well. Cook over medium heat for 5-6 minutes, stirring constantly. Dissolve cornstarch in 1 Tbsp. water and add to blueberry mixture; cook and stir for 1 minute. Cool for 20 minutes, then refrigerate until cold.
In medium bowl, combine egg whites, cream of tartar, and 1/4 cup sugar and beat with mixer until soft peaks form.
In a large mixing bowl, beat softened sorbet and thawed whipped topping, then fold in beaten egg white mixture. Pour cooled blueberry mixture and raspberries over sorbet mixture and swirl to blend slightly. Spoon mixture into prepared souffle dish and freeze for at least 6 hours before serving. Remove foil collar and serve by scooping out of souffle dish with large spoon. Serves 8
