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Blancmange

Yield 9 servings
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

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

  4. 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.