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Kate Heyhoe

Kate's Global Kitchen

 

Almond Custard

(Served by ARAMARK at the 1996 Atlanta Olympic Games)

Serves 8

 

2 tablespoons unflavored gelatin
1/2 cup cold water
1-3/4 cup plain lowfat yogurt
1/2 cup sugar
1/2 cup low cholesterol egg product
3/4 teaspoon almond extract
3/4 teaspoon vanilla
2 tablespoons toasted sliced almonds

 

Dissolve gelatin in cold water. Stir over low heat until dissolved. In mixer combine yogurt, sugar, eggs and flavorings. Blend until smooth. Add gelatin. Blend until smooth. Pour into individual custard cups. Chill at least one hour. Sprinkle each with toasted almonds before serving.

Nutrition Information Per Serving:
Calories: 136
Total Fat: 4 g
Saturated Fat: 0 g
Cholesterol: 21 mg
Sodium: 68 mg

 

Kate's Global Kitchen

 

Olympic Recipes, Down Under:

These recipes are meant to serve a large, hungry crowd... Of 500. You probably won't be feeding that many athletes or even non-athletes, but you may want to see just what it takes to cook dinner in the Sydney Olympic Village...

 

Olympic Recipes, in family-size portions:

The following recipes are examples of international menu items served to the athletes at various Olympic Games. Each recipe has been revised to accommodate family-sized portions...

 

Kate's Global Kitchen for September, 2000:

9/02/00 Pistou and Pesto: Basil's Last Stand
9/09/00 Cook Your Wurst! It's Oktoberfest
9/16/00 Feeding the Olympics, Down Under
9/23/00 Eating Australian
9/30/00 Italian Meatballs, My Way

 
Copyright © 2000, Kate Heyhoe. All rights reserved.

 



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This page created September 2000


 


 
 

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