Ingredients for Sunshine Souffle
- 2 large tangerines, juiced and zested
- Lemon Gelatin
- Water
- Frozen Whipped Topping
- Light Sour Cream
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How to Make Sunshine Souffle
- In a medium bowl, whisk together the tangerine juice, zest, sugar, and eggs until well combined.
- Gently fold in the whipped cream until just incorporated. Be careful not to overmix.
- Pour the mixture into a greased souffle dish.
- Chill the souffle in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld and the souffle to set.
- Preheat oven to 375°F (190°C) for 10 minutes before serving.
- Bake for 6-8 minutes, or until the souffle is lightly golden and set around the edges. Do not overbake.
- Remove from oven and serve immediately. Garnish with fresh mint or tangerine segments, if desired.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
144g
Fat
67g
Carbs
13g