Chocolate-almond Velvet
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 10 | Servings | |
INGREDIENTS
| 2/3 | c | Chocolate syrup, canned |
| 2/3 | c | Condensed milk |
| 2 | c | Heavy cream, whipped |
| 1/2 | t | Vanilla |
| 1/2 | c | Almonds, slivered blanched |
| toasted opt. |
INSTRUCTIONS
Combine syrup, milk, cream and vanilla; chill. Whip until fluffy and soft peaks form. Fold in nuts. Pile into refrigerator tray, freeze until firm. Serve sprinkled with toasted almonds. SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman
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Nutrition (calculated from recipe ingredients)
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Calories: 178
Calories From Fat: 62
Total Fat: 7.2g
Cholesterol: 7.1mg
Sodium: 96.3mg
Potassium: 182.7mg
Carbohydrates: 25.3g
Fiber: 1.3g
Sugar: 18.5g
Protein: 4g