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Drain fruit cocktail, reserving all syrup. Heat syrup to almost boiling; dissolve gelatin and salt in hot syrup. Stir in lemon juice and sherry. Chill until partially congealed. Whip cream with sugar and almond extract until stiff; fold into gelatin mixture. Fold in almonds and drained fruit cocktail; turn into 1 1/2 quart mold. Chill until firm. Unmold to serve. Yield: 8-10 servings. Typed in MMFormat by email@example.com Source: Pilot Club Cookbook. Posted to MM-Recipes Digest V4 #10 by firstname.lastname@example.org on Mar 28, 1999
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|Serving Size: 1 Serving (34g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 25 (32%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 10.3mg||3 %|
|Sodium 4.2mg||0 %|
|Potassium 26.5mg||1 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 11.4g|
|Protein 0.2g||0 %|
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Calories per serving: 79
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