Estimated Nutrition (whole recipe, rough)
Counts 4 of 8 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Almond | 1 almond (1.2g) | 7 |
| Water | not in our table | 0 |
| Fruit | not in our table | 0 |
| Cocktail | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon unflavored gelatin, such as Knox
- 2/3 cup cold water
- 2 tablespoons sugar
- 2/3 cup boiling water
- 2/3 cup milk or evaporated milk
- 1 1/2 teaspoons almond extract
- 1 can (15 ounces) fruit cocktail with syrup
Directions
Pour the gelatin over the cold water and allow to soften for a few minutes. Add the sugar to the boiling water and stir to dissolve. Stir in the evaporated milk. Pour in the softened gelatin mixture and stir in the almond extract.
Pour the gelatin into a bowl or serving mold if desired.
Chill until firm. Serve the almond float with the canned fruit and the
syrup from the can. The almond float may be prepared in advance and
refrigerated (not frozen) until ready to serve. Serves 4 to 6.
You can substitute lemon or vanilla extract.
Category:American Chinese Recipes
Category:American Chinese Desserts