Directions:
- In a small bowl, combine almonds and butter. Press onto the bottom of 12 paper- or foil-lined muffin cups. Cover and freeze for 10 minutes.
- Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved; set aside.
- In a small bowl, beat cream cheese and sugar until smooth. Gradually beat in milk and extract. Stir in gelatin mixture. Spoon into muffin cups; freeze until firm.
- Remove desserts from the freezer 10 minutes before serving. Place the sauce ingredients in a blender; cover and process until pureed. Spoon onto dessert plates. Peel liners off desserts; invert onto peach sauce. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 210.43 Kcal (881 kJ) | ||
| Calories from fat | 90.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.1g | 16% | |
|---|---|---|---|
| Cholesterol | 17.85mg | 6% | |
| Sodium | 172.54mg | 7% | |
| Potassium | 239.89mg | 5% | |
| Total Carbs | 26.88g | 9% | |
| Sugars | 23.7g | 95% | |
| Dietary Fiber | 2.16g | 9% | |
| Protein | 5.15g | 10% | |
| Vitamin C | 58.8mg | 98% | |
| Iron | 0.3mg | 2% | |
| Calcium | 79.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 176.02 Kcal (737 kJ) | ||
| Calories from fat | 76.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.45g | 16% | |
|---|---|---|---|
| Cholesterol | 14.93mg | 6% | |
| Sodium | 144.33mg | 7% | |
| Potassium | 200.67mg | 5% | |
| Total Carbs | 22.48g | 9% | |
| Sugars | 19.82g | 95% | |
| Dietary Fiber | 1.8g | 9% | |
| Protein | 4.31g | 10% | |
| Vitamin C | 49.2mg | 98% | |
| Iron | 0.2mg | 2% | |
| Calcium | 66.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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