Ingredients
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
1/2
cup water
3/4
cup sugar
1/2
cup fresh cranberries
Fresh mint leaves
Preparation
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. (Cranberries 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.
