Serves: 12
Total Calories: 383
Heat oven to 350°F. In medium bowl, combine all crust ingredients mix until crumbly. Spread in bottom of ungreased 13 x 9-inch pan. Bake at 350°F. for 10 to 15 minutes or until light golden brown, stirring once cool. Press 2 cups of the crumb mixture in bottom of ungreased 9- or 10-inch springform pan or 9-inch square pan. Reserve remaining crumbs.
In small saucepan, slightly beat egg yolks add milk. Cook over medium heat until thickened, stirring constantly. Remove from heat stir in almond extract. In large bowl, fold egg yolk mixture into frosting. In small bowl, beat egg whites until stiff peaks form. Fold egg whites and whipped cream into frosting mixture pour over crumbs in pan. Freeze 1 hour sprinkle with reserved crumbs. Return to freezer freeze 3 to 4 hours or until firm. If desired, serve with additional whipped cream.
Nutrition Per Serving: Calories 410 Protein 5g Carbohydrate 42g Fat 25g Sodium 210mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chocolate Almond Frozen Mousse recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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