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Clementine-Almond Ginger Cream

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Clementine-Almond Ginger Cream
  • Prep Time 15 min
  • Total Time 30 min
  • Servings 6
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Golden tangerines symbolize part of the red and gold color scheme of the Chinese New Year.

Ingredients

1
envelope unflavored gelatin
1/4
cup sugar
1
cup skim milk
1
egg, beaten
1
teaspoon margarine or butter
2
tablespoons chopped crystallized ginger
1/4
teaspoon almond extract
1/4
teaspoon vanilla
12
clementines or tangerines or 6 oranges, peeled and cut into pieces
2
tablespoons slivered almonds, toasted

Directions

  • 1 In small saucepan, combine gelatin, sugar, milk and egg; mix well. Cook over low heat, stirring constantly, just until mixture begins to thicken and coats a metal spoon. Do not boil. Remove from heat.
  • 2 Stir in margarine, ginger, almond extract and vanilla. Place in freezer for 15 minutes to cool quickly.
  • 3 To serve, divide clementines evenly into 6 dessert bowls. Spoon sauce over top. Sprinkle with almonds.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
180
(
Calories from Fat
25
)
Daily Value
Total Fat
2 1/2g
4%
(
Saturated Fat
0g
0%
,
Trans Fat
0g
)
Cholesterol
30mg
11%
Sodium
35mg
2%
Potassium
350mg
10%
Total Carbohydrate
33g
11%
(
Dietary Fiber
3g
11%
,
Sugars
24g
)
Protein
5g
Daily Value*:
Vitamin A
25%
25%
Vitamin C
120%
120%
Calcium
10%
10%
Iron
2%
2%
Exchanges:
1 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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