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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 171.4
  • Total Fat: 8.3 g
  • Cholesterol: 211.1 mg
  • Sodium: 117.1 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 0.6 g
  • Protein: 13.9 g

View full nutritional breakdown of Almendrado calories by ingredient
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Mexican dessert, light, and with the colors of the Mexican flag! Mexican dessert, light, and with the colors of the Mexican flag!
Number of Servings: 6


    6 egg whites
    1 1/2 packets of gelatin (unflavored)
    1/2 cup cold water
    1/4 cup boiling water
    1/2 cup splenda
    1/2 teaspoon vanilla
    1/3 teaspoon almond almond flavoring
    dash of Salt
    red and green food coloring

    Custard sauce:
    6 eggs yolks
    2 T. Cornstarch
    1 T. 1% milk
    3 cups scalded milk
    1/2 cup splenda
    pinch of salt
    1/2 t. vanilla
    1/2 t. almond flavoring
    1/3 cup sliced, toasted almonds


Soak gelatin in cold water. Add boiling water to dissolve. Cool. Beat egg whites stiff but not dry. Gradually add the splenda, alternating with the gelatin liquid, using an electric beater at high speed. Add vanilla, almond and salt. Be sure to whip thoroughly so the gelatin blends completely with the egg whites.
Divide the mixture into three parts. Leaving one part white, delicately tint the others red and green to resemble the Mexican flag. Alternate layers by spooning into a loaf pan lined with waxed paper which extends above the mixture. Chill at least four hours and serve with the following custard.

Custard sauce:
Dissolve cornstarch in cold milk; add to scalded milk, splenda and salt. Boil until slightly thickened, stirring constantly. Beat egg yolks, vanilla and almond extract. Slowly add to hot mixture. Stir constantly until slightly thickened (about 1 minute). Chill.
To serve: Slice Almendrado and top with the custard sauce and sliced toasted almonds.

Number of Servings: 6

Recipe submitted by SparkPeople user KHDOESMK.

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