In 2 quart pan, stir together sugar and gelatin; add milk; let stand 1 minute. Cook and stir over low heat until gelatin is dissolved; remove from heat; pour into metal bowl; stir in vanilla and almond extract; refrigerate, stirring occasionally, until the mixture is slightly thickened. Beat until the mixture is slightly foamy; fold into whipped cream. Pour into 8 lightly oiled 3-4 ounce heart-shaped molds or 1 lightly oiled 3 cup mold; refrigerate until set. Unmold valentines onto serving plates; spoon strawberry sauce around each.
Drain and reserve juice from 1- ounce package frozen sweetened strawberries, thawed. Add enough water to juice to make 3/4 cup. In pan, stir together 2 tablespoons sugar and 2 teaspoons cornstarch; stir into juice mixture. Cook over medium high heat, stirring constantly until mixture comes to a boil; remove from heat; stir in 1 1/2 teaspoon lemon juice and the berries; cover; refrigerate.
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|Serving Size: 1 Serving (842g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1125 (53%)|
|Amt Per Serving||% DV|
|Total Fat 125g||167 %|
|Saturated Fat 74.5g||373 %|
|Monounsaturated Fat 40.4g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 88.7mg||27 %|
|Sodium 21039.6mg||726 %|
|Potassium 1703.3mg||45 %|
|Total Carbohydrate 279g||82 %|
|Dietary Fiber 25.3g||101 %|
|Sugars, other 253.7g|
|Protein 25.6g||37 %|
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Calories per serving: 2121
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