Coffee-almond Tortoni
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Desserts, Italian | 8 | Servings |
INGREDIENTS
| 1 | c | Whipping cream |
| 1/2 | c | Sugar, divided |
| 1 | t | Vanilla extract |
| 1/4 | t | Almond extract |
| 2 | Egg whites | |
| 1/4 | c | Almonds, finely chopped |
| Toasted | ||
| 1/4 | c | Flaked coconut, toasted |
| 1 | t | Instant coffee granules |
INSTRUCTIONS
Combine whipping cream, 1/4 cup sugar, and flavorings in a medium mixing bowl; beat at high speed until soft peaks form. Beat egg whites (at room temperature) at high speed of electric mixer just until foamy. Gradually add remaining 1/4 cup sugar, 1 Tbl at a time, beating until soft peaks form. Fold in whipped cream mixture, 2 Tbl almonds, and 2 Tbl coconut; spoon half of mixture into 8 muffin cups lined with foil liners. Stir coffee granules into remaining half of tortoni mixture; spoon over whipped cream mixture in muffin cups. Sprinkle with remaining 2 Tbl almonds and 2 Tbl coconut. Cover tightly, and freeze for 8 hours. Remove frozen tortoni from muffin pans, and place in a zip-top heavy-duty plastic bag. Remove from freezer 15 minutes before serving. Makes 8. Recipe By : From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 233
Calories From Fat: 124
Total Fat: 14.2g
Cholesterol: 40.8mg
Sodium: 104.2mg
Potassium: 92.9mg
Carbohydrates: 23.4g
Fiber: 1.1g
Sugar: 14.6g
Protein: 4g