Directions:
- Scald 3 1/2 cups milk in top of a double boiler; gradually stir in 1 1/4 cups sugar. Beat egg yolks until thick and lemon colored. Stir a small amount of hot milk mixture into egg yolks; add to remaining hot milk mixture. Cook, stirring constantly with a metal spoon, until mixture thickens and coats the spoon. Remove from heat.
- Soften gelatin in remaining milk; add softened gelatin and crushed macaroons to hot milk mixture; stir well. Chill until consistency of unbeaten egg whites.
- Beat egg whites (at room temperature) until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold egg whites into gelatin mixture, and spoon into a lightly oiled 8-cup mold. Chill overnight.
- Unmold pudding onto a serving platter, and garnish with sliced almonds. Spoon into individual serving bowls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.33 Kcal (592 kJ) | ||
| Calories from fat | 23.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.64g | 4% | |
|---|---|---|---|
| Cholesterol | 100.17mg | 33% | |
| Sodium | 79.22mg | 3% | |
| Potassium | 189.67mg | 4% | |
| Total Carbs | 23.16g | 8% | |
| Sugars | 22.54g | 90% | |
| Protein | 6.43g | 13% | |
| Iron | 0.5mg | 3% | |
| Calcium | 134.5mg | 13% | |
| Amount Per 100 g | |||
| Calories | 97.23 Kcal (407 kJ) | ||
| Calories from fat | 16.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.82g | 4% | |
|---|---|---|---|
| Cholesterol | 68.91mg | 33% | |
| Sodium | 54.5mg | 3% | |
| Potassium | 130.48mg | 4% | |
| Total Carbs | 15.94g | 8% | |
| Sugars | 15.51g | 90% | |
| Protein | 4.42g | 13% | |
| Iron | 0.4mg | 3% | |
| Calcium | 92.5mg | 13% | |
* 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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