Strawberry Blancmange

Ingredients:

• 3/4 tsp unflavored gelatin
• 2 tbsp cold water
• 1/3 cup unsweetened almond milk
• 1/8 tsp almond extract
• 1/8 tsp vanilla extract
• 1/4 cup light or fat-free whipped topping
• 1 cup diced strawberries
• 2 small perfect strawberries for garnish (optional)

Makes 2 Servings

1. Lightly coat 2 (1/2 cup) ramekins or heart-shaped molds with cooking spray.
2. Sprinkle gelatin over water in a cup and let stand for 2 minutes.
3. Meanwhile, heat almond milk in a small saucepan over low heat, until it comes to a bare simmer. Add gelatin mixture and cook, stirring constantly, until dissolved, about 1 minute. Stir in almond and vanilla extracts. Transfer to a small bowl of ice water and stir until mixture is thickened slightly. Add the whipped topping and diced strawberries; stir to combine. Divide mixture between ramekins and chill for 2 hours or overnight.
4. When ready to serve, run a knife around the blancmange and, using your finger to help coax it from the ramekin, gently turn each out onto a plate. Top each blancmange with a whole  strawberry, if desired, and serve.

WW POINTS VALUE: 1 pt

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This is, literally, a heavenly cool dessert that can be enjoyed after dinner on a hot summer evening or even as a cool refreshing snack during a very hot day. Blancmange is French for white (blanc)  manger (to eat). Blancmange is an almond-flavored pudding that's often thickened with gelatin; it's often similar to a Bavarian Cream or an Italian panna cotta. The blancmange can be made up to 24 hours ahead of time and it will still taste delicious. Leave the blancmange in the molds, cover with plastic wrap and refrigerate until ready to serve.