Almond Gelatin

Almond Gelatin

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"Almond gelatin - just like the way they serve it at Chinese dim sum!"
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8 h 10 m servings 118 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 31 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Combine gelatin with boiling water, stirring until dissolved. Stir in sugar, milk, and almond extract. Pour into a 9 inch square pan and refrigerate overnight. Cut into cubes and serve with fruit cocktail.



This is different from anything I've ever tried before so it took a bit of "getting used to." That being said, this is a wonderful, quick, light dessert and would be perfect on a hot summer day....

I like it. It's a flexible dish that can be dressed up lots of different ways. I'm also a fan of almond flavoring, and I like that it's not too heavy.

Simple recipe. Can be served at the most elegant of gatherings. Skip the fruit coctail. Use fresh diced fruit such as pear papaya and mango. This recipe is far superior to the "Almond Jelly"...

I love this. :) Add as less gelatin as possible for a wonderful panna cotta.

Very easy to make, and very tasty. Paired it with some cherry preserves instead of the fruit cocktail.

I made this with soy milk, and topped with chopped fresh pear. Really great healthy dessert. Next time will make a dble recipe!

Very light taste - did the raspberry sauce with some fresh berries - used small flower molds. Very good almond flavor!

Not too sweet. I used half unsweetened vanilla almond milk and 2% milk. Cut down sugar to 2 or 3 tablespoons . 9 inch pan is too large for this amount. I used a 3 cup shallow Pyrex rectangular d...

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