Spread almonds in single layer on baking sheet. Bake in an oven heated to 350 degrees for 12-15 minutes, stirring occasionally, until lightly toasted. Cool and chop finely.

Sprinkle gelatin over 3 tablespoons water in small heavy saucepan. Let stand 2 minutes until gelatin has absorbed water. Stir in lemon juice and 1/2 cup sugar; stir mixture over low heat until gelatin and sugar have completely dissolved and liquid is clear.

Pour evaporated milk into a large mixing bowl; stir in cherry pie filling, lemon peel and almond extract. Stir in dissolved gelatin mixture, mixing thoroughly.

Chill until mixture is thick and pudding-like in consistency.

Beat egg whites until light and frothy. Gradually add remaining sugar. Continue beating until stiff meringue forms. Fold meringue into cherry mixture. Gently fold in chopped almonds.

Spoon mousse into 8 serving bowls. Cover and chill at least 2 hours or overnight before serving. Makes 8 servings, 265 calories each.

Arkansas Gazette Newspaper

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm