Almond Creme (Almond Jello)

This post is sponsored by Weight Watchers Canada. Find out more about the WW Freestyle program, which encourages the freedom to eat the foods you love while nudging you towards healthier choices using the SmartPoints system. As always, all ideas and opinions expressed here are my own.

While visiting my family over the holidays, I spent some time going through my mom’s recipe box, looking for gems from my childhood. Almond Creme popped up, and I couldn’t believe I hadn’t thought to ask my mom for this recipe sooner! It’s no bake and quite light, perfect for warm summer days when no one feels like turning on the oven.

My family calls this dessert “Almond Jello”, but the texture reminds me more of panna cotta or silken tofu — smooth and creamy, and not at all rubbery. It’s a little too soft to unmold, so if you want to be fancy I’d suggest chilling it in individual glasses or ramekins. (Personally I’m lazy and just chill it in one dish and scoop it into bowls.) We ate this with fruit cocktail or canned mandarin oranges when I was a kid, but these days I prefer it with fresh fruit — sliced strawberries or mangoes would be my top choices.

Almond Creme

Serves 4-6

  • 1 1/2 c water, divided into two 3/4 c portions
  • 1 pkg powdered gelatin (7 g)
  • 75g granulated sugar
  • 1 1/4 c evaporated milk
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • Sliced fresh fruit (strawberries or mangoes are my favorite), to serve

Method:

  • Prepare an 8×8 square pan (or similar sized pan, or six small ramekins).
  • Measure 3/4 c cold water into a small bowl. Sprinkle gelatin evenly over cold water. Let stand while you prepare the other ingredients.
  • Combine evaporated milk, remaining 3/4 cup water, and sugar in a small saucepan. Bring just to the boil over medium heat, stirring frequently to dissolve the sugar. Remove from heat and add gelatin mixture, stirring to dissolve the gelatin completely. Add vanilla and almond extract and stir to combine.
  • Pour mixture into prepared pan(s). If any bubbles form on the surface, use a silicone spatula to push them to the edge of the dish and they should pop. Refrigerate until set, at least 4 hours (preferably overnight).
  • Served with sliced fruit.

Spelt Buttermilk Biscuits

This post is sponsored by Weight Watchers Canada. Find out more about the WW Freestyle program, which encourages the freedom to eat the foods you love while nudging you towards healthier choices using the SmartPoints system. As always, all ideas and opinions expressed here are my own.

Biscuits aren’t something I ate much growing up. Not that I was deprived or anything — it’s just that we were more a Denny’s Grand Slam or banana pancakes kind of family when it came to special breakfasts. So it’s only been the last few years when I’ve started to appreciate the humble biscuit — and not just for breakfast.

These spelt buttermilk biscuits are both versatile and and quick to whip up. While there’s a time and a place for big, buttery biscuits, these lean towards light and fluffy thanks to a modest amount of butter and a good dose of buttermilk; a bit of spelt flour adds a wholesome nuttiness. Use them for breakfast sandwiches or berry shortcakes, or simply split and slather with butter and jam. These biscuits also take less than 45 minutes to make and bake, which is perfect for busy weekdays or unexpected guests.

spelt buttermilk biscuits split

Spelt Buttermilk Biscuits

Makes 6

Ingredients

  • 120g / 1 c AP flour
  • 95g / 3/4 c spelt flour
  • 3/4 tsp kosher salt
  • 1 Tbsp baking powder
  • 57g / 1/4 c cold, unsalted butter, cubed
  • 3/4 to 1 c cold buttermilk

Method

  1. Preheat your oven to 425F. Have ready an 8-inch cast iron skillet or line a cake pan with parchment paper.
  2. In a medium bowl, whisk together the flours, salt, and baking powder.
  3. Add the cold, cubed butter and use your fingers to flatten the butter. You want dime to nickel-sized pieces.
  4. Drizzle in 3/4 c of buttermilk and use a fork or spatula to combine until no dry bits of flour remain. You should have a shaggy, soft, and slightly tacky dough. If the dough won’t come together, drizzle in the remaining 1/4 c of buttermilk a teaspoon at a time until you have a cohesive mass.
  5. Lightly dust your counter with flour and turn the dough out. Using lightly floured hands, gently pat the dough into a square about 1” thick. Using a bench scraper, fold the dough in half. Rotate the dough 90 degrees and repeat the patting and folding 2 to 3 more times. Work gently and quickly; the idea is to build in some layers while still keeping the butter cold.
  6. After you’ve patted out the dough 1” thick for the final time, trim the edges of the dough so you have a neat rectangle with clean edges. This helps the biscuits rise evenly in the oven. If the dough feels sticky or warm at all, stick it in the freezer for 10 minutes. Then, using a bench scraper, cut the dough into 6 even pieces. Use firm, downward strokes to preserve the layers.
  7. Arrange the biscuits closely together in the skillet or prepared pan. Bake for 20-30 minutes, or until the tops are golden brown. Let them cool a few minutes in the pan before devouring. Biscuits are best served warm, but any not eaten right away can be stored in an airtight container overnight and toasted the next day.