2 c Marshmallows
1/4 c Cream Sherry
1 c Whipping Cream
2 ts Chopped, toasted Almonds
Slivered Almonds, toasted

1. In a 1-quart casserole combine marshmallows and sherry. Cook
uncovered, on 100 power (high) for 1 or 2 minutes or till
marshmallows are melted, stirring the mixture once.

2. In a large, chilled mixer bowl beat whipping cream till soft peaks
form. Fold marshmallow mixture into whipped cream. Fold in
chopped, toasted almonds. Spoon the mixture into 6 muffin cups
lined with paper baking cups. Cover and freeze about 4 hours or
till firm.

3. Remove from muffin cups and top each tortoni with toasted,
slivered almonds just before serving.

NUTRITION ANALYSIS:

Calories………………..223 Protein……………..2 g
Fat……………………16 g Sodium……………..22 mg

Yields
6 Servings