In sauce pan melt butter, add almonds and cook until lightly browned. Remove from heat and stir in vanilla wafer crumbs and almond extract. Reserve 2 tbsps for topping. Fold sugar and rum into whipped cream, add crumb mixture and make sure everything is well blended without collapsing cream. Line mini-muffin tin with paper cups and spoon Tortoni mixture into cups. Sprinkle with reserved crumb topping and top with a cherry half. Place in freezer until firm and cover. Let Tortoni stand at room temperature to soften slightly before serving. Makes 12 mini-cups.
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|Serving Size: 1 Serving (55g)|
|Recipe Makes: 6|
|Calories from Fat: 125 (57%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||18 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 32.3mg||10 %|
|Sodium 78.5mg||3 %|
|Potassium 50.4mg||1 %|
|Total Carbohydrate 20.6g||6 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 19.9g|
|Protein 1.7g||2 %|
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Calories per serving: 221
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