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Traditional Almond Floats Recipe
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Homogenized milk||1 Cup (16 tbs)|
|Water||2 Cup (32 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Canned loquats||15 Ounce|
|Canned longans||15 Ounce (Also Called Lychees)|
|Canned arbutus||15 Ounce|
Serving size: Complete recipe
Calories 1486 Calories from Fat 75
% Daily Value*
Total Fat 8 g13%
Saturated Fat 4.3 g21.4%
Trans Fat 0 g
Cholesterol 22.6 mg
Sodium 194.3 mg8.1%
Total Carbohydrates 340 g113.3%
Dietary Fiber 9.3 g37.3%
Sugars 312.5 g
Protein 22 g45%
Vitamin A 10.5% Vitamin C 435.3%
Calcium 51.9% Iron 12.9%
*Based on a 2000 Calorie diet
Add 3/4 cup boiling water and 1/3 cup sugar.
Stir until thoroughly dissolved.
Pour in milk and almond extract.
Pour in cake pan and chill until set.
Mix 1/3 cup sugar with 2 cups of cold water and 1/2 tsp almond extract and chill to make additional syrup.
Cut the loquats in half.
Pour the loquats and longans with the canning syrup into a big punch bowl.
Drain the syrup from the can of arbutus (which would discolor the dish), and then add the arbutus to the big bowl.
Cut the almond float into 1/2 inch (1.5 cm) cubes or diamond shaped pieces and mix them with the fruits in the bowl.
Pour the additional syrup onto the mixture so that it can float.