Combine raspberry puree and lemon juice and chill. Combine cream and framboise, whip until firm but still fluid. Combine sugar and egg whites in bowl of mixer and heat over simmering water, whisking, until hot. Beat cold on medium speed, being careful not to overbeat. Stir puree into meringue, fold in cream. Mold and freeze. Yield: 1 souffle Recipe by: Cooking Live Show #CL8939 Posted to MC-Recipe Digest V1 #782 by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (1455g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1192 (25%)|
|Amt Per Serving||% DV|
|Total Fat 132.4g||177 %|
|Saturated Fat 82.2g||411 %|
|Monounsaturated Fat 38.2g|
|Polyunsanturated Fat 5g|
|Cholesterol 489.1mg||150 %|
|Sodium 338.1mg||12 %|
|Potassium 582.7mg||15 %|
|Total Carbohydrate 917.8g||270 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 916.5g|
|Protein 21g||30 %|
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Calories per serving: 4796
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