Pistachio Frozen Dessert Recipe
Ingredients
1/4 Sponge Cake
1 cup low-calorie whipped topping, prepared
2 tsp granulated sugar replacement or granulated fructose
1/4 cup pistachio nuts, chopped
1 tsp almond extract
green food color
1 egg white
Dash salt
Directions
Thinly slice the sponge cake.
Line bottom and sides of mold or freezer tray with two-thirds of the slices.
Reserve remaining slices for top.
Combine topping, sugar replacement, nuts, almond extract and a few drops of food color in mixing bowl.
Beat or stir to blend.
Refrigerate.
Combine egg white and salt in narrow mixing bowl and beat until very stiff.
Fold egg white into whipped-topping mixture.
Spread evenly over sponge cake in mold.
Cover with remaining slices of sponge cake, and freeze until firm.
Unmold.
Line bottom and sides of mold or freezer tray with two-thirds of the slices.
Reserve remaining slices for top.
Combine topping, sugar replacement, nuts, almond extract and a few drops of food color in mixing bowl.
Beat or stir to blend.
Refrigerate.
Combine egg white and salt in narrow mixing bowl and beat until very stiff.
Fold egg white into whipped-topping mixture.
Spread evenly over sponge cake in mold.
Cover with remaining slices of sponge cake, and freeze until firm.
Unmold.
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