Serves: 6
Total Calories: 76
Preheat oven to 350°. In a shallow pan, bake almonds for 5 to 8 minutes or until toasted, stirring occasionally for even browning set aside to cool. Place in a food processor bowl or blender container. Cover and process or blend until ground set aside.
In a small mixer bowl at high speed, beat egg white and salt until soft peaks form. Gradually beat in sugar until glossy and stiff peaks form. Transfer to a large bowl.
Prepare topping according to package directions, substituting skim milk for whole milk, using 1 teaspoon vanilla and adding almond extract. Stir half of the whipped topping into egg whites. Fold in remaining whipped topping, ground almonds and cocoa powder until no white streaks remain. Spoon into six paper cup-lined muffin-pan cups or small dessert dishes. Sprinkle with chocolate decors. Freeze at least 6 hours or overnight.
Can be eaten straight from the freezer.
This Chocolate Almond Cups recipe is from the Light And Luscious Desserts Cookbook. Download this Cookbook today.
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