click to rate
0 votos | 833 views
Raciónes: 12

Ingredientes

Cost per serving $1.20 view details

Direcciones

  1. Set a 2 qt melon mold to refrigeratein freezer. Beat lowfat milk, egg yolks, and sugar in the top of a double boiler till frothy. Set over simmering water and heat and stir till mix will coat a metal spoon and no raw egg taste remains;cold, fold in vanilla and almonds. pour into a refrigerator tray and freeze till mushy; spoon into a bowl and beat hard till fluffy; return to tray, cover, and freeze till creamy-hard but not hard. Pack firmly into melon mold, smoothingwith the back of a spoon to create a thick, even lining. Cover and freeze for 1/2 hour, meanwhile, prepare filling: Whip cream with sugar till soft peaks form; beat egg white to soft peaks and fold into cream along with remaining ingrediants. Spoon into center of melon mold, cover, and freeze overnight. Unmold on a serving platter, loosening, if neccesary, by running wrung out warm cloth over botten of mold. Decorate, if desired. To serve, cut in wedges.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 78g
Recipe makes 12 servings
Calories 141  
Calories from Fat 40 28%
Total Fat 4.63g 6%
Saturated Fat 2.6g 10%
Trans Fat 0.0g  
Cholesterol 16mg 5%
Sodium 22mg 1%
Potassium 85mg 2%
Total Carbs 20.81g 6%
Dietary Fiber 0.2g 1%
Sugars 20.04g 13%
Protein 1.83g 3%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment