Serves: 4
Total Calories: 406
1. In a 1-quart saucepan, mix gelatin and 1 cup of the heavy cream let stand for 1 minute. Add splenda. Stir over low heat until gelatin dissolves.
2. Stir in remaining 1 cup heavy cream, almond extract and vanilla. Pour into four 6-ounce custard cups or dessert dishes or 1/2 -cup molds. Cover and chill at least 2 hours or until set.
3. To serve, unmold onto individual dessert plates if desired. Top each with 1 1/2 tablespoons of the preserves.
This Victorian Cherry Blossoms recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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