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Fruited Almond Float Recipe
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Cold water||2 2⁄3 Cup (42.67 tbs)|
|Sweetened condensed milk||15 Ounce (1 Can)|
|Almond extract||1 Tablespoon|
|Canned lychees||20 Ounce (1 Can)|
|Canned loquats||15 Ounce, drained (1 Can, Seedless Variety)|
Serving size: Complete recipe
Calories 2353 Calories from Fat 325
% Daily Value*
Total Fat 37 g57%
Saturated Fat 23.3 g116.7%
Trans Fat 0 g
Cholesterol 144.6 mg48.2%
Sodium 720.2 mg30%
Total Carbohydrates 436 g145.4%
Dietary Fiber 0 g
Sugars 346.4 g
Protein 59 g118.6%
Vitamin A 26.4% Vitamin C 18.4%
Calcium 131.4% Iron 6.3%
*Based on a 2000 Calorie diet
Stir over low heat until dissolved.
Stir remaining water, the milk and almond extract into gelatin.
Four into baking pan, 9x9x2 inches.
Chill until firm.
Cut gelatin into 1-inch squares or diamonds.
Combine lychees (with syrup) and loquats in serving bowL Place gelatin pieces among fruits.