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
Yield: 9 servings
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Amount per serving
- Calories: 150
- Calories from fat: 12%
- Fat: 2g
- Saturated fat: 0.9g
- Monounsaturated fat: 0.7g
- Polyunsaturated fat: 0.2g
- Protein: 5.6g
- Carbohydrate: 25.5g
- Fiber: 0.1g
- Cholesterol: 5mg
- Iron: 0.1mg
- Sodium: 267mg
- Calcium: 153mg
- 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.
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