Almond Float
A light, lightly sweet almond and orange dessert.
| 1 Envelope | Unflavored Gelatin |
| 1/3 Cup | Cold Water |
| ¾ Cup | Boiling Water |
| 1/3 Cup | Granulated Splenda |
| 1 Cup | Light Cream |
| 1 tsp | Almond Extract |
| 2 Cups | Favorite Diet Orange Drink |
Soften the gelatin in the 1/3 cup of cold water for five minutes. Pour in the 3/4 cup of hot water and 1/3 cup granulated Splenda. Stir two minutes until gelatin is completely disolved. Add cream and almond extract. Pour into square cake pan so that gelatin is about 1/2 inch deep. 7x13 works well. Chill gelatin about two hours or until set. Cut gelatin into cubes and transfer gently with a spatula into four bowls. Top each bowl with 1/2 cup of the orange drink. Serve and enjoy. Makes four servings. 5 Carbs per serving.
Lower carb option: Use only 2 Tablespoons of cream with 3/4 cup of cold water. Use 1/3 cup DaVinci Gourmet Sugar-free Almond Syrup in place of the Splenda and almond extract. 1 Carb per serving.
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