Directions:
- In a small bowl, combine almonds and butter. Press into the bottom of 12 paper or foil lined muffin cups. Cover and freeze for 10 minutes.
- Meanwhile, in a small saucepan, sprinkle gelatin over the water; let stand for 1 minute. Cook over low heat, stirring until gelatin is dissolved completely; set aside.
- In a small mixing bowl, beat the cream cheese and sugar until smooth. Gradually beat in the milk and almond extract. Stir in the gelatin mixture.
- Spoon into the muffin cups on top of the almond crust; freeze until firm.
- 10 minutes before serving, remove from freezer.
- Place sauce ingredients in the blender or food processor; cover and process until pureed. Spoon onto dessert plates. Peel liners off desserts; invert onto peach sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.52 Kcal (844 kJ) | ||
| Calories from fat | 90.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.01g | 15% | |
|---|---|---|---|
| Cholesterol | 18.16mg | 6% | |
| Sodium | 170.83mg | 7% | |
| Potassium | 235.27mg | 5% | |
| Total Carbs | 24.39g | 8% | |
| Sugars | 21.21g | 85% | |
| Dietary Fiber | 2.16g | 9% | |
| Protein | 5.31g | 11% | |
| Vitamin C | 58.8mg | 98% | |
| Iron | 0.3mg | 2% | |
| Calcium | 84.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 156.64 Kcal (656 kJ) | ||
| Calories from fat | 70.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.78g | 15% | |
|---|---|---|---|
| Cholesterol | 14.11mg | 6% | |
| Sodium | 132.78mg | 7% | |
| Potassium | 182.86mg | 5% | |
| Total Carbs | 18.96g | 8% | |
| Sugars | 16.49g | 85% | |
| Dietary Fiber | 1.68g | 9% | |
| Protein | 4.13g | 11% | |
| Vitamin C | 45.7mg | 98% | |
| Iron | 0.2mg | 2% | |
| Calcium | 65.9mg | 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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