Frozen Strawberry-Balsamic Souffle
1/2 Cup Seedless Strawberry Jam
1/4 Cup Confectioner's Sugar
2 Teaspoons Balsamic Glaze or Reduction
1/4 Teaspoon Salt
Fresh Strawberries, Sliced
Set out three 4-Ounce ramekins on a small tray to more easily maneuver them in and out of the freezer. Cut three strips of aluminum foil or parchment to fit comfortably inside each ramekin, extending a above the rim by about 2 inches. Tape the strips to ensure that they stay in place. Lightly grease and set aside.
In a large bowl, stir together the jam, yogurt, sugar, balsamic glaze, and salt. Once smooth, add about half of the CocoWhip, mixing to incorporate. Fold in the remaining half more gently, keeping it as light and fluffy as possible.
Spoon the mixture into your prepared ramekins, dividing it equally between the three and smoothing out the tops. Place the ramekins into the freezer on a level surface, and allow them to rest, undisturbed, for at least three hours or until set.
Remove from freezer 10 minutes before serving. Remove parchment collars and garnish with additional CocoWhip sliced strawberries, if desired.
Makes 3 Servings
©Hannah Kaminsky http://www.BitterSweetBlog.com