Almond frozen Cream

Ingredients
3/4 cup ground almonds
1 tablespoon butter, melted
7g unflavored gelatin
1/4 cup cold water
225g Kraft Philadelphia® - Cream Cheese – Light
1/3 cup sugar
3/4 cup fat-free milk
1/4 teaspoon almond extract

KIWI SAUCE:
2 Kiwi peeled
2 tablespoons sugar
1/8 teaspoon salt

Method:

1. In a small bowl, combine almonds and butter. Press onto the bottom of 10 paper- or foil-lined muffin cups. Cover and freeze for 10 minutes.
2. Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.
3. Cook over low heat, stirring until gelatin is completely dissolved; set aside.
4. In a small bowl, beat cream cheese and sugar until smooth. Gradually beat in milk and extract. Stir in gelatin mixture. Spoon into muffin cups; freeze until firm.
5. Remove desserts from the freezer 10 minutes before serving. Place the sauce ingredients in a blender; cover and process until pureed. Spoon onto dessert plates. Peel liners off desserts; invert onto kiwi sauce.

Yield: 10 servings.