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Frozen Almond-Cream Desserts

 Frozen Almond-Cream Desserts
These little, frozen cheesecakes are a surefire crowd-pleaser, particularly when served with the peach puree. They're even great when made with a sugar substitute. —Eva Wright of Grant, Alabama
12 ServingsPrep: 30 min. + freezing


  • 3/4 cup ground almonds
  • 1 tablespoon butter, melted
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 12 ounces reduced-fat cream cheese
  • 1/3 cup sugar
  • 3/4 cup fat-free milk
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 3 cups sliced peeled peaches
  • 2 tablespoons sugar
  • 1/8 teaspoon salt


  • In a small bowl, combine almonds and butter. Press onto the bottom of
  • 12 paper- or foil-lined muffin cups. Cover and freeze for 10
  • minutes.
  • Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let
  • stand for 1 minute. Cook over low heat, stirring until gelatin is
  • completely dissolved; set aside.
  • In a small bowl, beat cream cheese and sugar until smooth. Gradually
  • beat in milk and extract. Stir in gelatin mixture. Spoon into muffin
  • cups; freeze until firm.
  • Remove desserts from the freezer 10 minutes before serving. Place the

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Frozen Almond-Cream Desserts (continued)

Directions (continued)

  • sauce ingredients in a blender; cover and process until pureed.
  • Spoon onto dessert plates. Peel liners off desserts; invert onto
  • peach sauce. Yield: 12 servings.
Nutritional Facts: 1 dessert with 3 tablespoons sauce equals 170 calories, 10 g fat (5 g saturated fat), 23 mg cholesterol, 163 mg sodium, 16 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 2 fat, 1/2 starch, 1/2 fruit.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.