Eggnog Mold
Yield
6 servingsPrep
15 minCook
?Ready
4 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
gelatin, unflavored
|
|
| ½ | cup |
water
cold |
|
| 1 | can |
eggnog
chilled |
* |
| 1 | cup |
almonds
ground |
|
| 1 | can |
mandarin oranges
rained |
*
|
| 1 | x |
whipped topping, prepared
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
gelatin, unflavored
|
|
| 118 | ml |
water
cold |
|
| 1 | can |
eggnog
chilled |
* |
| 237 | ml |
almonds
ground |
|
| 1 | can |
mandarin oranges
rained |
*
|
| 1 | x |
whipped topping, prepared
to taste |
*
|
Directions
Sprinkle the two envelopes gelatine onto the water to soften.
Place over low heat, stirring until dissolved.
Add gelatin to the eggnog, add the almonds.
Pour into an oiled 5-cup mold.
Refridgerate until set, about 3 to 4 hours.
Unmold and garnish with the mandarin oranges and whipped topping.
