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Recipe Name: Lemon Cherry Nut Mousse Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 8

1/2 Cup(s) Whole natural almonds
1 Envelope unflavored gelatin
3 Tablespoon(s) Lemon Juice
1 Cup(s) Granulated sugar, divided
1 12-oz evaporated milk
1 21-oz cherry pie filling
and topping
2 Teaspoon(s) Grated lemon peel
1/4 Teaspoon(s) Almond extract
4 Egg whites
Spread almonds in single layer on baking sheet. Bake in an oven
heatedto 350 degrees for 12-15 minutes, stirring occasionally, until
lightlytoasted. Cool and chop finely.Sprinkle gelatin over 3
tablespoons water in small heavy saucepan. Letstand 2 minutes until
gelatin has absorbed water. Stir in lemon juiceand 1/2 cup sugar; stir
mixture over low heat until gelatin and sugarhave completely dissolved
and liquid is clear.Pour evaporated milk into a large mixing bowl; stir
in cherry piefilling, lemon peel and almond extract. Stir in dissolved
gelatinmixture, mixing thoroughly.Chill until mixture is thick and
pudding-like in consistency.Beat egg whites until light and frothy.
Gradually add remaining sugar.Continue beating until stiff meringue
forms. Fold meringue into cherrymixture. Gently fold in chopped
almonds.Spoon mousse into 8 serving bowls. Cover and chill at least 2
hours orovernight before serving. Makes 8 servings, 265 calories
each.ARKANSAS GAZETTE NEWSPAPERFrom a collection of my mother's (Judy
Hosey) recipe box which containedlots of her favorite recipes,
clippings, etc. Downloaded from Glen's MMRecipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 307
Calories From Fat: 70
Total Fat: 8.2g
Cholesterol: 13.7mg
Sodium: 90.6mg
Potassium: 314.7mg
Carbohydrates: 52.9g
Fiber: 1.4g
Sugar: 30.3g
Protein: 7.1g

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