Almond Pudding with Fruit recipe

Serve this sweet and delicious almond pudding cooled on fruits. A perfect dessert! You can vary using canned lychees, raspberries, blackberries and persimmons, instead of mandarin and pineapple. You can enjoy without guilt because it is low in calories, low in fat and saturated fat. Nor are high in sodium and is a good source of vitamin A and C.

Preparation time: 10 minutes

Start to Finish Time: 2 Hours 10 Minutes
Ingredients:
2 tablespoons water
1 envelope unflavored gelatin
1/2 cup sugar
1 1/4 cups cold water
3/4 cup evaporated milk
1 tablespoon almond extract
1 can (15 oz) mandarin orange segments, drained
1 can (15 oz) pineapple chunks, drained
Preparation:
In a small mixing bowl, mix 2 tablespoons of water and gelatin, let stand 1 minute to soften.
In a small saucepan or two quarts, mix the sugar, 1 cup and quart of water, milk and softened gelatin, cook and stir over medium high heat until mixture boils. Remove the pan from the heat and add and stir in almond extract.
Pour into a bowl or square glass baking dish, fat, 8 inches (2 quarts). Refrigerate about 2 hours or until mixture thickens.
To serve, cut the pudding into 16 squares. With a spoon, put the mandarin oranges and pineapple chunks in 8 tazoncitos; Cover each with 2 boxes of pudding. Save the remaining pudding in the refrigerator.
Anticipate: The refreshing taste of almond pudding should be prepared at least 2 hours in advance. When curd, cut into squares and put it back into the refrigerator until ready to serve.
Yield: 8 servings
1 serving (1/8 of recipe): Calories 130 (Calories from Fat 20); Fat 2g (Saturated 1g), Cholesterol 5mg, Sodium 30mg, Potassium nc, Carbohydrate 24g, Dietary Fiber 1g, Protein 3g
% Daily Value: Vitamin A 10% Vitamin C 40% Calcium 8% Iron 2%;
Equal to: 1 Starch, 1/2 Fruit, 1 1/2 Other Carbohydrate, 1/2 Fat
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