Directions:
- Place ice cream in refrigerator to soften slightly.
- In a small nonstick pan, melt jam over low heat, stirring, about 2 minutes. Remove from heat, stir in water & cool for 5 minutes.
- Set aside 24 raspberries for garnish; add remaining 1 cup to jam mixture & stir gently.
- Spoon cooled raspberry sauce in tart crusts, about 1 tablespoon each.
- Stir together peaches, almond extract & toasted almonds. Remove ice cream from refrigerator, stir it smooth & fold in peach mixture.
- Working quickly, spoon 1/3 cup ice cream atop raspberries in each shell.
- Place pies on a baking sheet & freeze 4-6 hours.
- Before serving, garnish each tart with 2 reserved raspberried.
- **** To toast almonds, heat oven to 350º. Soread nuts on a baking sheet & bake 8-10 minutes. Cool completely.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1126.33 Kcal (4716 kJ) | ||
| Calories from fat | 489.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.37g | 84% | |
|---|---|---|---|
| Cholesterol | 26.03mg | 9% | |
| Sodium | 912.74mg | 38% | |
| Potassium | 410.06mg | 9% | |
| Total Carbs | 147.84g | 49% | |
| Sugars | 57.34g | 229% | |
| Dietary Fiber | 5.96g | 24% | |
| Protein | 12.94g | 26% | |
| Vitamin C | 4.5mg | 8% | |
| Iron | 5.8mg | 32% | |
| Calcium | 142.5mg | 14% | |
| Amount Per 100 g | |||
| Calories | 362.91 Kcal (1519 kJ) | ||
| Calories from fat | 157.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.52g | 84% | |
|---|---|---|---|
| Cholesterol | 8.39mg | 9% | |
| Sodium | 294.09mg | 38% | |
| Potassium | 132.12mg | 9% | |
| Total Carbs | 47.64g | 49% | |
| Sugars | 18.48g | 229% | |
| Dietary Fiber | 1.92g | 24% | |
| Protein | 4.17g | 26% | |
| Vitamin C | 1.5mg | 8% | |
| Iron | 1.9mg | 32% | |
| Calcium | 45.9mg | 14% | |
* 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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