| 1 cup ground almonds, toasted | | 2 tbl butter or margarine, melted | | 1 env unflavoured gelatine | | 14 cup cold water | | 2 pkt (250 g each) Light Philadelphia Cream Cheese | | 1/2 cup sugar | | 3/4 cup milk | | 1/4 tsp almond extract |
| | COMBINE almonds and butter in small bowl. Press mixture evenly onto bottoms of 12 paper-lined baking cups. | | SPRINKLE gelatine over cold water in saucepan and let stand 5 minutes to soften. Stir over low heat until dissolved. | | MEANWHILE, using electric mixer beat cream cheese until smooth. Add sugar and beat. | | GRADUALLY beat in warm gelatine, milk and almond extract, beating only until blended. | | POUR into prepared baking cups. Freeze several hours or overnight. | | REMOVE from freezer 10 minutes before serving and remove paper liner. Serve inverted on a plate. |
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