Name: Mandarin Almond Cream
Ingredients: Stephen Ceideburg; 2 Envelopes (1/4 ounce each) unflavored gelatin; 1 qt 2% milk; 1/3 c NutraSweet Spoonful; 1/4 To 1/2 teaspoon almond extract; 20 oz Mandarin orange segments, drained

Paul and James both say that we should rejoice in our trials because of their beneficial results. It is not the adversity considered in itself that is to be the ground of our joy. Rather, it is the expectation of the results, the development of our character that should cause us to rejoice in adversity. God does not ask us to rejoice because we have lost our job, or a loved one has been stricken with cancer, or a child has been born with an incurable birth defect. But He does tell us to rejoice because we believe He is in control of those circumstances and is at work through them for our ultimate good.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Dairy	Chinese	Chinese, Desserts	6	Servings

INGREDIENTS

		Stephen Ceideburg
2		Envelopes (1/4 ounce each) unflavored gelatin
1	qt	2% milk
1/3	c	NutraSweet Spoonful
1/4		To 1/2 teaspoon almond extract
20	oz	Mandarin orange segments, drained

INSTRUCTIONS

As luscious as its name sounds, this oriental-inspired dessert is the
smooth, creamy kind everyone has room for.
SPRINKLE GELATIN over milk in medium saucepan; let stand 2 to 3 minutes.
Cook over medium-low heat, stirring constantly, until gelatin is dissolved.
Remove from heat; stir in NutraSweet Spoon- ful and almond extract.
POUR MIXTURE into serving bowl; refrigerate until mixture is the
consistency of unbeaten egg whites, about 1 hour. Stir in oranges.
Refrigerate until custard is set, 2 to 3 hours. Spoon into individual
dishes.
NOTE: After stirring oranges into the custard, the mixture can be spooned
into individual dishes or stemmed goblets; refrigerate as above. Sweet
cherries, peach slices, or other fruit can be substituted for the oranges.
NUTRITIONAL INFORMATION
Serving Size: 1/6 recipe
Calories.........115 Saturated Fat....2 g Protein..........8 g
Cholesterol....12 mg Carbohydrates...14 g Fiber...........,1 g Total
Fat........3 g Sodium.........85 mg
DIABETIC FOOD EXCHANGE: 1 low fat milk or 1 skim milk, 1/2 fat
From "The NutriSweet Spoonful Recipe Collection", 1992.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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