Merry Berry Frozen Souffle Ingredients Soufflé 4 egg whites 1/4 teaspoon salt 1/3 cup water 3/4 cup sugar 1 can (16 oz) whole berry cranberry sauce 2 cups frozen whipped topping, thawed Candied Cranberries 1/2 cup water 3/4 cup sugar 1/2 cup fresh cranberries Garnish, if desired Fresh mint leaves Directions In large bowl, beat egg whites and salt with electric mixer on high speed until soft peaks form; set aside. In 1-quart saucepan, heat 1/3 cup water and 3/4 cup sugar to boiling over medium-high heat, stirring frequently, until sugar is dissolved. Cook over medium heat to 245°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball. Slowly beat sugar mixture into egg whites on low speed. Beat on medium speed about 8 minutes or until mixture cools to room temperature. Fold cranberry sauce and whipped topping into egg white mixture. Spoon into 6 individual soufflé dishes, about 1 1/4 cups each; smooth tops. Cover with plastic wrap; freeze at least 8 hours but no longer than 24 hours. Line cookie sheet with waxed paper. In 1-quart saucepan, heat 1/2 cup water and 1/2 cup of the sugar to boiling over medium-high heat, stirring frequently, until sugar is dissolved. Cook over medium-high heat to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water. Remove from heat; stir in cranberries. Let stand about 2 minutes or until cranberries are softened. Remove cranberries with slotted spoon to cookie sheet. Place remaining 1/4 cup sugar on plate; roll cranberries in sugar to coat. (Cran- berries can be prepared up to 6 hours before using; keep refrigerated.) Let soufflé stand at room temperature 30 minutes before serving. Garnish with candied cranberries and mint leaves. Back