665427 almond snow pudding

Yield: 8 servings

Measure Ingredient
2 \N Envelopes unflavored
\N \N Gelatin
1 cup Water
½ cup Sugar
2 cups (1 pt.) skim milk
3 \N Egg whites
¼ cup Light corn syrup
1 teaspoon Almond extract
½ teaspoon Vanilla
1 \N (10 oz.) pkg. frozen
\N \N Sweetened
\N \N Sliced strawberries, thawed

Combine gelatin, water and sugar in 2-quart microwave-safe mixing bowl. Microwave (high), uncovered 2 to 3 minutes or until mixture boils, stirring once. Stir in milk. Refrigerate until slightly thicker than unbeaten egg whites. Beat egg whites at high speed until foamy. Gradually add corn syrup, beating until mixture forms stiff peaks. Beat in almond extract and vanilla. Fold into gelatin mixture. Pour into 8-inch square baking dish. Cover and refrigerate 2 to 3 hours or until set. Serve strawberries over squares of pudding.

Almond Snow Pudding can be molded in an 8-cup mold or in 12 individual ¾-cup molds. Submitted By BARRY WEINSTEIN On 07-29-95

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