Frozen Lemon Soufflé
Posted by: Ellie

This is light and refreshing and a perfect ending to any spring and summer meal. Serves 10

1 cup vanilla cream filled cookies, crushed
3 eggs, separated
2 tablespoons fresh lemon zest
1/3 cup fresh squeezed lemon juice
1/3 cup sugar
1/4 cup sugar
1 cup whipped cream or 2 cups frozen whipped topping, softened

Directions: Line an 8 or 9 inch square pan with 2/3 of the cookie crumbs. In a medium-sized saucepan, combine the egg yolks, lemon zest, lemon juice and the 1/3 cup of sugar. Stir until well combined. Cook over medium heat until it just starts to boil, stirring constantly. Remove from the heat and cool. In a medium-sized bowl, beat the egg whites until frothy. Slowly add the sugar and continue to beat until stiff peaks form. Fold into the lemon mixture. Fold in the whipped cream. Pour into pan and top with the remaining cookie crumbs. Cover with foil and freeze at least 6 hours or overnight. Cut into squares and garnish with lemon slices, if desired. Note: If concerned about using uncooked eggs in a recipe, use pasteurized eggs.

NUTRITIONAL INFORMATION: Calories: 200; Carbohydrates: 35 grams; Fat: 5 grams Protein: 5 grams Source: iVillage - pneaves