Try this Chocolate-Almond Velvet recipe, or contribute your own.
Suggest a better descriptionCombine syrup, milk, cream and vanilla; chill. Whip until fluffy and soft peaks form. Fold in nuts. Pile into refrigerator tray, freeze until firm. Serve sprinkled with toasted almonds. SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman
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Serving Size: 1 Serving (45g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 149 | ||
Calories from Fat: 96 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 6.7g | 33 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 39.9mg | 12 % | |
Sodium 35.2mg | 1 % | |
Potassium 94.4mg | 2 % | |
Total Carbohydrate 11.8g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 11.8g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 149
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