Almond Jelly
February 25th, 2010 | 
I recently borrowed a very old Weight Watcher’s book out of the library and this recipe was in it. Though the original called for using a sugar substitute, I used sugar and it came out wonderfully, though with considerably more calories, I’d assume!
Almond Jelly is NOT what you’d expect. It’s smooth, creamy and the extract gives it a special touch that is just so darn good. It’s the perfect dessert to make for guests because it’s super simple, but is so delicious. Try garnishing with a few slivers of almond on top.
Almond Jelly
Makes 4 servings
1 envelope unflavored gelatin
2 c. water, divided into 1/2 c. and 1 1/2 c.
2/3 c. powdered milk
8 tsp. sugar (or equivelent in artificial sweetener)
1 Tblsp. almond extract
Sprinkle the gelatin over the 1/2 c. of water in a small pot. Heat, stirring, until the gelatin dissolves. Add remaining ingredients, stir well and pour into 1/2 c. molds. Chill until set and unmold to serve.
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