¼ cup sugar
1 1/3 cup milk
½ teaspoon almond extract
1 cup whipping cream
1 package unflavored jell-o
¾ teaspoon vanilla
In a 2 quart sauce pan, stir together sugar and jell-o. Add milk and let stand 1 minute. Cook and stir over low heat until jell-o is dissolved. Remove from heat and pour into a bowl. Add extracts and refrigerate stirring occasionally until slightly thickened. Beat until foamy, fold into whipped cream.
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