Ingredients
1
envelope unflavored gelatin
1/4
cup sugar
1
cup skim milk
1
egg, beaten
1
teaspoon margarine or butter
2
tablespoons chopped crystallized ginger
1/4
teaspoon almond extract
1/4
teaspoon vanilla
12
clementines or tangerines or 6 oranges, peeled and cut into pieces
2
tablespoons slivered almonds, toasted
Preparation
In small saucepan, combine gelatin, sugar, milk and egg; mix well. Cook over low heat, stirring constantly, just until mixture begins to thicken and coats a metal spoon. Do not boil. Remove from heat.
Stir in margarine, ginger, almond extract and vanilla. Place in freezer for 15 minutes to cool quickly.
To serve, divide clementines evenly into 6 dessert bowls. Spoon sauce over top. Sprinkle with almonds.
