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Crusted Honey Almond Cream Recipe
|Unflavored gelatin||1 Tablespoon|
|Pure almond extract||1⁄4 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Wheat germ||1 1⁄2 Cup (24 tbs)|
|Eggs||2 , separated|
|Almonds||1⁄4 Cup (4 tbs), slivered|
Calories 179 Calories from Fat 71
% Daily Value*
Total Fat 8 g12.7%
Saturated Fat 2 g9.8%
Trans Fat 0 g
Cholesterol 52 mg
Sodium 68.4 mg2.9%
Total Carbohydrates 19 g6.3%
Dietary Fiber 3 g12.1%
Sugars 8.4 g
Protein 10 g19.5%
Vitamin A 2.1% Vitamin C 0.06%
Calcium 8.2% Iron 9%
*Based on a 2000 Calorie diet
Combine remaining milk with egg yolks and salt in top of double boiler and cook gently over hot water until mixture thickens just enough to coat spoon.
Remove from heat.
Add gelatin mixture and chill until it begins to set.
Beat egg whites stiff.
Blend in honey and flavoring.
Fold into gelatin-yolk mixture.
Turn into shallow pan, 8 inches x 8 inches, which has been rinsed in cold water.
Mix wheat germ, almonds and oil and sprinkle over top.
Chill until firm.
Cut into squares to serve.