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

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

Calories:

150 (12% from fat)

Fat:

2g (sat 0.9g,mono 0.7g,poly 0.2g)

Protein:

5.6g

Carbohydrate:

25.5g

Fiber:

0.1g

Cholesterol:

5mg

Iron:

0.1mg

Sodium:

267mg

Calcium:

153mg