Molded Almond Cream

Serves: 4
Total Calories: 214


1 envelope unflavored jello
1 cup half and half
6 tablespoons sugar
1 cup half and half
1 teaspoon almond extract
Mandarin Orange Sauce (see below)


In a medium saucepan mix gelatin and half-and-half let stand for 1 minute. Add sugar. Stir over low heat until gelatin is dissolved. Cool.

Stir in half-and-half and almond extract. Pour into four individual 1/2 -cup molds. Refrigerate at least 2 hours or until set.

To serve, unmold onto individual chilled dessert plates and top each with about 1/3 cup sauce.

Nutritional Facts:

Serves: 4
Total Calories: 214
Calories from Fat: 120

This Molded Almond Cream recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.

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