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Blancmange

Blancmange

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

Cooking Light JUNE 2001

  • Yield: 9 servings

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

Preparation

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.

Nutritional Information

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
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Blancmange recipe

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