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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
  • Total Time
    Prep: 30 min. + freezing
  • Makes
    12 servings

Ingredients

  • 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 almond extract
  • PEACH SAUCE:
  • 3 cups sliced peeled peaches
  • 2 tablespoons sugar
  • 1/8 teaspoon salt

Directions

  • 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 sauce ingredients in a blender; cover and process until pureed. Spoon onto dessert plates. Peel liners off desserts; invert onto peach sauce.
Nutrition Facts
1 each: 170 calories, 10g fat (5g saturated fat), 23mg cholesterol, 163mg sodium, 16g carbohydrate (13g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 2 fat, 1/2 starch, 1/2 fruit.

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