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View more "Desserts & Sweets" recipes Caribbean Lime Soufflé Recipe

Caribbean Lime Soufflé

Dairy Farmers of Canada
Add to Calendar 09/20/2019 10:00 AM 09/20/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

2 pouches (1/4 oz/7 g each) of unflavoured gelatin
1 1/2 cups (375 mL) Milk
4 eggs, separated
1/4 cup (60 mL) sugar
1 can (6 1/4 oz/178 mL) frozen limeade concentrate, thawed
1/4 cup (60 mL) lime juice
Few drops green food colouring
1 tsp (5 mL) cream of tartar
3/4 cup (180 mL) 35 % cream

Yields: 8 servings

See full recipe: https://www.dairygoodness.ca/recipes/caribbean-lime-souffle?source=calendar
Caribbean Lime Soufflé true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Desserts & Sweets
  • Prep. Time 35 mins
  • Cooking Time 5 mins
  • Refrigeration Time 2 - 4 hrs
  • Yields 8 servings

Hot sun, ripe fruit and days spent at the beach- this time of the year Canada takes on some of the lovelier aspects of the West Indies. The islands are known for their easy-going style, and that is the way to approach warm weather food preparation.

This lime soufflé makes a light summer cooler.

  • Course Desserts & Sweets
  • Prep. Time 35 mins
  • Cooking Time 5 mins
  • Refrigeration Time 2 - 4 hrs
  • Yields 8 servings

Did you know?

The most popular Milk Calendar recipes often include chicken, broccoli and pasta. See for your yourself!

This recipe is brought to you by:

My Milk Calendar From the 1980 Milk Calendar Explore all Milk Calendar recipes

Ingredients

2 pouches (1/4 oz/7 g each) of unflavoured gelatin
1 1/2 cups (375 mL) Milk
4 eggs, separated
1/4 cup (60 mL) sugar
1 can (6 1/4 oz/178 mL) frozen limeade concentrate, thawed
1/4 cup (60 mL) lime juice
Few drops green food colouring
1 tsp (5 mL) cream of tartar
3/4 cup (180 mL) 35 % cream

Preparation

Sprinkle gelatin over milk in a small saucepan. Let stand 5 min to soften. Cook over low heat, stirring constantly, until gelatin dissolves; cool.

Beat together egg yolks and sugar. Add limeade concentrate, lime juice and food colouring. Stir in milk mixture. Chill until mixture is thick enough to mound from a spoon.

Beat egg whites with cream of tartar until stiff but not dry. Whip cream until softly stiff. Fold both into gelatine mixture. Turn into a 5-cup (1.25 L) soufflé dish which has been extended with a 2-inch (5 cm) foil collar.

Chill until set. Remove collar to serve and garnish with fruit if desired.

Tips

Note: This recipe contains raw or lightly cooked eggs. Foods containing raw or lightly cooked eggs may be harmful to vulnerable people such as young children, the elderly, pregnant women and people with weak immune systems.

126 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

The most popular Milk Calendar recipes often include chicken, broccoli and pasta. See for your yourself!

This recipe is brought to you by:

My Milk Calendar From the 1980 Milk Calendar Explore all Milk Calendar recipes

Did you know?

The most popular Milk Calendar recipes often include chicken, broccoli and pasta. See for your yourself!

This recipe is brought to you by:

My Milk Calendar From the 1980 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 232 Calories
Protein: 7 g
Carbohydrate: 27 g
Fat: 11 g
Fibre: 0.1 g
Sodium: 70 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 8 % / 90 mg
Vitamin B12: 29 %
Selenium: 21 %
Vitamin D: 20 %
Vitamin A: 15 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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