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Add a photoServings: 12
Ingredients
- 1 c. grnd almonds, toasted
- 2 Tbsp. butter or possibly margarine, melted
- 1 env unflavoured gelatine
- 1/4 c. cool water
- 2 pkt (250 g each) Light Philadelphia Cream Cheese
- 1/2 c. sugar
- 3/4 c. lowfat milk
- 1/4 tsp almond extract
Directions
- COMBINE almonds and butter in small bowl. Press mix proportionately onto bottoms of 12 paper-lined baking c..
- SPRINKLE gelatine over cool water in saucepan and let stand 5 min to soften. Stir over low heat till dissolved.
- MEANWHILE, using electric mixer beat cream cheese till smooth. Add in sugar and beat.
- GRADUALLY beat in hot gelatine, lowfat milk and almond extract, beating only till blended.
- POUR into prepared baking c.. Freeze several hrs or possibly overnight.
- REMOVE from freezer 10 min before serving and remove paper liner. Serve inverted on a plate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 12 servings | |
| Calories 74 | |
| Calories from Fat 31 | 42% |
| Total Fat 3.63g | 5% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 21mg | 1% |
| Potassium 46mg | 1% |
| Total Carbs 9.79g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 9.25g | 6% |
| Protein 1.21g | 2% |
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