Cream For Fruit
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Eggs | Desserts, Fruits | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Sweet milk |
| 2 | Egg whites | |
| 1 | T | Sugar |
| Butter size of a nutmeg | ||
| 1 | t | Cornstarch |
INSTRUCTIONS
This recipe is an excellent substitute for pur cream, to be eaten on freh berries and fruit. Heat one cup of milk until boiling. Beat whites of two eggs together with sugar, butter and then add half a cupful of cold milk and a teaspoonful of cornstarch; stir well together until very light and smooth, then add it to the boiling milk. Cook until it thickens -- IT MUST NOT BOIL--. Set aside to cool. It should be of the consistency of real fresh cream. Serve in a creamer. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1567
Calories From Fat: 352
Total Fat: 40g
Cholesterol: 156.1mg
Sodium: 694.2mg
Potassium: 1812.1mg
Carbohydrates: 265.2g
Fiber: <1g
Sugar: 262.7g
Protein: 43.6g