Almond Cream With Chow Chow
|Canned chow chow/Mix fruit salad||1 Pound|
|Water||2 1⁄2 Cup (40 tbs)|
|Unflavored gelatin||1 Ounce|
|Milk||2 Cup (32 tbs)|
|Granulated sugar||2 Cup (32 tbs)|
|Almond essence||1 Teaspoon|
Chop the larger pieces of chow chow in half or drain the mixed fruit salad.
Place 4 tablespoons of the water in a cup and stand it in a saucepan of hot water.
Shower the gelatine into the cup and heat, stirring, until the gelatine has dissolved.
Heat the remaining water with milk, sugar to taste, and almond essence; stir until the sugar has dissolved.
Stir in the gelatine.
Pour into a shallow, lightly oiled cake tin and cool until set.
Cut the almond cream into triangular bite-sized pieces.
Place these in a serving bowl with the fruit and combine very gently.
Serve very cold.
Calories 552 Calories from Fat 33
% Daily Value*
Total Fat 4 g5.7%
Saturated Fat 2.1 g10.6%
Trans Fat 0 g
Cholesterol 11.3 mg3.8%
Sodium 200.9 mg8.4%
Total Carbohydrates 127 g42.4%
Dietary Fiber 0 g
Sugars 120.2 g
Protein 10 g19.4%
Vitamin A 2.3% Vitamin C
Calcium 13.3% Iron 0.68%
*Based on a 2000 Calorie diet