16 ounce peaches, preferably home-frozen
½ cup juice, drained from peaches
1 envelope unflavored gelatin
4 eggs, separated
½ cup water
1 tbsp. lemon juice
⅛ tsp. salt
¼ tsp. almond extract
½ pt whipping cream, whipped
½ cup sugar
Take the canned peaches and separate the juice from the peaches.
Sprinkle gelatin on juice.
Beat egg yolks and water together and add to gelatin mixture.
Cook in double boiler until gelatin is dissolved and mixture is somewhat thickened.
Remove from heat; add lemon juice, salt, and almond extract.
Chill slightly.
Puree peaches and add to cooled mixture.
Beat egg whites until thick and add sugar gradually, beating until stiff.
Fold into peach mixture.
Whip the cream.
Reserve some for garnish; fold remainder into mixture.
Place in dessert dishes and chill overnight.
Garnish with whipped cream.
Sugar: 13g
:
Calcium: 23mg
Calories: 143kcal
Carbohydrates: 14g
Cholesterol: 82mg
Fat: 9g
Fiber: 1g
Iron: 1mg
Potassium: 117mg
Protein: 3g
Saturated Fat: 5g
Sodium: 50mg
Vitamin A: 492IU
Vitamin C: 3mg
