Kiwi Gelato with Caramel Sauce

Precalibrate the oven to 350°F (medium)

For a small baking dish, grease it with a non-stick spray. Reserve

In a small saucepan, combine the almond paste and caramelized sugar

Bake in the preheated oven for about 4 minutes, stirring occasionally

Let cool completely

In a separate bowl, mix together the orange juice, crystallized fruit pieces, and black currant jelly

Let it sit and infuse. Reserve

In a blender, whip the cream until stiff peaks form. Reserve

Combine the honey and corn syrup in a small saucepan over low heat, stirring constantly, until the mixture dissolves completely

Let simmer for 1 minute

In a separate bowl, beat the egg whites until they become frothy

Add the remaining corn syrup and continue whipping until stiff peaks form

Assemble the mixture slowly by adding the warm honey and caramel sauce mixture

Beat well to combine

Stop the blender

Combine the whipped cream with the fruit puree

Pour the mixture into a reserved mold

Cover with plastic wrap and freeze for about 5 hours

For the kiwi gelato, blend the ingredients until smooth in a food processor

Remove the dessert from the freezer and unform it on a plate

Serve chilled with caramel sauce

(168 calories per serving)