Fruited Almond Float
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Cold water||2 2⁄3 Cup (42.67 tbs)|
|Sweetened condensed milk||15 Ounce (1 Can)|
|Almond extract||1 Tablespoon|
|Canned lychees||20 Ounce (1 Can)|
|Canned loquats||15 Ounce, drained (1 Can, Seedless Variety)|
Sprinkle gelatin over 2/3 cup of the cold water in saucepan.
Stir over low heat until dissolved.
Stir remaining water, the milk and almond extract into gelatin.
Four into baking pan, 9x9x2 inches.
Chill until firm.
Cut gelatin into 1-inch squares or diamonds.
Combine lychees (with syrup) and loquats in serving bowL Place gelatin pieces among fruits.