Nut Frappe
Yield
6 servingsPrep
20 minCook
0 minReady
20 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | tablespoon |
gelatin, unflavored
|
*
|
| ¼ | cup |
water
cold |
|
| ½ | cup |
sugar
|
|
| 1 | cup |
pineapple
canned |
*
|
| 1 | cup |
strawberries
|
*
|
| 1 | cup |
cream
|
|
| ¾ | cup |
milk
|
|
| 1 | cup |
nuts
chopped |
|
| 1 | each |
egg whites
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
gelatin, unflavored
|
*
|
| 59 | ml |
water
cold |
|
| 118 | ml |
sugar
|
|
| 237 | ml |
pineapple
canned |
*
|
| 237 | ml |
strawberries
|
*
|
| 237 | ml |
cream
|
|
| 177 | ml |
milk
|
|
| 237 | ml |
nuts
chopped |
|
| 1 | each |
egg whites
|
*
|
Directions
Soak gelatin in cold water 5 minutes.
Dissolve over hot water.
Add dissolved gelatine to whipped cream, milk and sugar.
Stir in beaten egg white.
When cold, add pineapple and strawberries chopped in small pieces, and chopped nuts.
Serve cold in sherbet glasses.
