ALMOND JELLY
This is one of my favorite desserts that I get when I go to a Chinese restaurant. With this recipe, it is easy to make it in the comfort of your own home! Serve with some canned fruit cocktail with syrup or just some fresh fruit! It's such a refreshing dessert to enjoy and a very good change from plain gelatin.
Provided by YELLOWMNM81
Categories World Cuisine Recipes Asian Chinese
Time 3h10m
Yield 6
Number Of Ingredients 6
Steps:
- Pour 1 cup water in a bowl; sprinkle the gelatin over the water; stir until the gelatin is partially dissolved. Set aside.
- Bring 1 cup water to a boil in a large saucepan. Reduce heat to medium-low and slowly pour in the gelatin mixture. Add the milk, sugar, and almond extract; stir until the sugar and gelatin are completely dissolved; pour mixture into a large, shallow container. Refrigerate until firm, 3 to 4 hours. Cut into small squares to serve.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 28.8 g, Cholesterol 6.5 mg, Fat 1.6 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 39.1 mg, Sugar 28.8 g
CHOCOLATE ALMOND PUDDING
This is a quick and delicious snack you can whip up when you're craving chocolate. Dollop with whipped cream and raspberry sauce and serve warm. YUM!
Provided by JOSIE
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium saucepan, stir together the sugar, cocoa and cornstarch. Gradually whisk in milk and egg. Stirring constantly, bring to a boil over medium heat, and cook until thickened. Remove from heat, and quickly stir in the vanilla and almond extracts. Garnish as desired, and serve warm.
Nutrition Facts : Calories 104.2 calories, Carbohydrate 19.2 g, Cholesterol 28.1 mg, Fat 2.3 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 34.7 mg, Sugar 15.5 g
ALMOND PUDDING
This is a milk pudding that is served in India at open houses or for dessert. To keep a "skin" from forming on the top of the pudding while it is cooling, carefully place a piece of clear plastic wrap or waxed paper directly on the surface of the hot pudding. After the pudding has cooled, remove the paper and spoon the pudding into dessert dishes. Chilling time is not included in cooking or prep time.
Provided by breezermom
Categories Dessert
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy 3 quart saucepan, combine the milk or light cream, rice, and cardamom. Bring to boiling. Reduce heat. Cook, uncovered over low heat, stirring occasionally about 1 hour or until the milk mixture is reduced to about 2 cups. Remove from heat.
- Stir in the sugar and chopped almonds or pistachio nuts, continue stirring till the sugar has dissolved. Cool for 30 minutes; stir pudding. Stir in the rose water, if desired.
- Spoon the mixture into 4 to 6 sherbet or dessert dishes. Chill in the refrigerator. To serve, sprinkle with ground nutmeg and garnish each serving with 2 whole strawberries.
Nutrition Facts : Calories 288.9, Fat 13.6, SaturatedFat 5.9, Cholesterol 34.2, Sodium 149.6, Carbohydrate 33.1, Fiber 1.8, Sugar 14.7, Protein 10.5
CHINESE ALMOND PUDDING
Can be served warm but best chilled until firm and serve with fresh mango or fresh/canned lychees. This dish is gluten free (glutinous rice flour does not contain gluten). A heavy based saucepan is a must for this recipe for the heat to be conducted evenly. A time consuming recipe.
Provided by Jubes
Categories Dessert
Time 2h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Using a heavy based saucepan,combine the rice flour and the ground almonds. Slowly add the water to form a thick, smooth paste. Add a little more water if necessary. Stir in the milk until smooth.
- Place the saucepan over a low heat and cook, stirring very frequently, for about 75 minutes. The mixture should then be thick and smooth. Be very careful that the mixture does not stick during this stage.
- Gradually add the sugar and stir until dissolved.
- Pour the mixture into 6 small Chinese rice bowls.
- Chill slightly and refrigerate for 3 hours, or until firm. Serve with fresh or tinned fruit. Mango or lychees work well.
- NOTE: Cooking time does not include chilling time.
Nutrition Facts : Calories 269.3, Fat 11.9, SaturatedFat 3, Cholesterol 14.2, Sodium 50.2, Carbohydrate 35.1, Fiber 2.2, Sugar 17.4, Protein 7.5
ALMOND PUDDING
Provided by Joan Nathan
Categories easy, dessert
Time 45m
Yield Six to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- In an electric mixer, beat the egg yolks until foamy. Add the sugar and mix until the egg yolks are very pale and fluffy. Add the almonds and the extract, if using, and mix until well blended.
- In another bowl, beat the egg whites until stiff peaks form.
- Fold the egg whites into the yolk mixture and turn into an 8-inch souffle dish or springform pan that has been greased and then floured with matzoh meal. Bake for 30 to 35 minutes, or until golden. The pudding will rise slightly during cooking; it will settle as it cools. Let cool slightly.
- Top with fresh strawberries or strawberry puree and serve.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 39 milligrams, Sugar 4 grams, TransFat 0 grams
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