Ingredient notes: Fruit liqueur or extra strong coffee may be used in place of Amaretto. Toasted almonds or coconut, finely chopped, may be substituted for peanut brittle. 1. Whip cream cheese with sugar until light. Beat in Amareto. 2. Whip cream until light. Fold into cream cheese base. Gently fold in finely chopped peanut brittle. 3. Pipe or spoon mixture into 8 gold or silver foil large muffin cups. Freeze 2 hours or until frozen. 4. Remove from freezer 5 minutes before serving. Sprinkle with orange or lemon peel. Tortoni cream can be frozen for 2-4 weeks.
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|Serving Size: 1 Serving (291g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 849 (85%)|
|Amt Per Serving||% DV|
|Total Fat 94.3g||126 %|
|Saturated Fat 54.1g||271 %|
|Monounsaturated Fat 24.4g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 311.1mg||96 %|
|Sodium 745.1mg||26 %|
|Potassium 347.1mg||9 %|
|Total Carbohydrate 29.2g||9 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 29.2g|
|Protein 14.4g||21 %|
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Calories per serving: 1003
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