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Blancmange (blawnh-MAHNZH), a French favorite, is a cooked pudding that's poured into individual ramekins and chilled. Unmolded puddings are often served with a fruit sauce or compote
9 servings


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2 envelopes unflavored gelatin
4 1/2 cups 1% low-fat milk, divided
1 1/3 cups sliced almonds, toasted
1/2 cup sugar
1/4 teaspoon salt
1/4 teaspoon almond extract
8 ounces frozen fat-free whipped topping, thawed
Cooking spray


Sprinkle gelatin over 1/2 cup milk in a small bowl; set aside.

Place 4 cups milk and almonds in a blender, and process until smooth. Strain through a sieve into a medium saucepan; discard solids. Stir in sugar, salt, and extract, and bring to a boil. Add the gelatin mixture, stirring until gelatin dissolves; remove from heat.

Place pan in a large ice-filled bowl for 30 minutes or until milk mixture comes to room temperature; stir occasionally. Gently stir one-fourth of whipped topping into milk mixture; gently fold in remaining topping.

Spoon 2/3 cup milk mixture into each of 9 (6-ounce) custard cups coated with cooking spray. Cover and chill at least 4 hours or overnight. Loosen edges of blancmange with a knife or rubber spatula. Place a dessert plate upside down on top of each cup, and invert onto plates.

Created date

June 2001

Nutritional Information

Calories 150
Caloriesfromfat 12 %
Fat 2 g
Satfat 0.9 g
Monofat 0.7 g
Polyfat 0.2 g
Protein 5.6 g
Carbohydrate 25.5 g
Fiber 0.1 g
Cholesterol 5 mg
Iron 0.1 mg
Sodium 267 mg
Calcium 153 mg