Merry Berry Frozen Soufflé

Directions

1. 1
   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 245F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball.
2. 2
   Slowly beat sugar mixture into egg whites on low speed. Beat on medium speed about 8 minutes or until mixture cools to room temperature.
3. 3
   Fold cranberry sauce and whipped topping into egg white mixture. Spoon into 6 individual souffl dishes, about 1 1/4 cups each; smooth tops. Cover with plastic wrap; freeze at least 8 hours but no longer than 24 hours.
4. 4
   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 234F 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.
5. 5
   Remove from heat; stir in cranberries.
6. 6
   Let stand about 2 minutes or until cranberries are softened.
7. 7
   Remove cranberries with slotted spoon to cookie sheet.
8. 8
   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.)
9. 9
   Let souffl stand at room temperature 30 minutes before serving.
10. 10
    Garnish with candied cranberries and mint leaves.