Choose your favorite rennet-custard flavor. Make as package directs, but substitute light cream for milk. Just before serving, top with one of these: Toasted coconut Partially thawed frozen Orange sections or fresh raspberries or Canned apricot nectar strawberries Chopped walnuts Canned pineapple tidbits Chocolate-Almond. Add 1/4 teasp. almond extract to chocolate rennet. Rum-Mocha. Add 1/4 teasp. rum extract and 1 teasp. instant-coffee powder to chocolate rennet. Trifle. Sprinkle cake slices with rum, sherry, or brandy extract. Pour vanilla or lemon rennet-custard dessert over slices. Cranberry or Prune Island. Beat 1 egg white until stiff but not dry. Gradually beat in 2 tablesp. granulated sugar. Fold in 1 teasp. lemon juice, substitute 1/2 cup canned strained prunes (baby pack) for canned jellied cranberry sauce and red food color. Divide meringue among 5 sherbet glasses. Pour on vanilla rennet. Sherry-Maple. Add 1 teasp. sherry extract to maple rennet. Orange-Mincemeat. Place spoonful of prepared mincemeat in each serving dish. Pour on orange rennet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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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.
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