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Almond Cream With Strawberry Sauce

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  Sugar 2⁄3 Cup (10.67 tbs)
  Cornstarch 6 Tablespoon
  Salt 1⁄8 Teaspoon
  Milk 2 Cup (32 tbs)
  Half and half 2 Cup (32 tbs)
  Almond extract 1⁄2 Teaspoon
  Frozen strawberries in syrup 10 Ounce, partially thawed and undrained (1 Package)

Combine the sugar, cornstarch, and salt in a medium-size heavy saucepan.
Gradually stir in the milk, then the half-and-half.
Cook over moderate heat, stirring constantly, until the mixture boils about 10 minutes then boil, uncovered, for 1 minute.
Remove from the heat, let cool for 5 minutes, then stir in the almond extract.
Pour into 6 to 8 individual serv-ing dishes, let cool for 15 minutes, then cover with plastic food wrap and refrigerate for at least 3 hours.
Meanwhile, puree the strawberries in a food processor or an electric blender about 30 seconds.
Pour into a small sauceboat, cover with plastic food wrap, and refrigerate until ready to serve.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1987 Calories from Fat 625

% Daily Value*

Total Fat 71 g108.9%

Saturated Fat 43.1 g215.5%

Trans Fat 0 g

Cholesterol 224.3 mg74.8%

Sodium 632.6 mg26.4%

Total Carbohydrates 320 g106.6%

Dietary Fiber 6.2 g24.8%

Sugars 210.8 g

Protein 31 g61.2%

Vitamin A 45% Vitamin C 193.9%

Calcium 105.3% Iron 12.5%

*Based on a 2000 Calorie diet

Almond Cream With Strawberry Sauce Recipe