| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
Dessert |
4 |
Servings |
INGREDIENTS
| 1 |
ct |
Rich's non-dairy cream (see note) |
| 4 |
|
Eggs (separated) |
| 1/2 |
c |
Sugar |
| 2 |
ts |
Vanilla |
INSTRUCTIONS
From: Ellen Hexter <VUELLEN@WEIZMANN.WEIZMANN.AC.IL>
Date: Tue, 02 Jul 96 08:15:10 +0300
NOTE: In Israel I used to use Telma Whip until Rich's came to town. Rich's
is considerably better.
With talk of parve ice cream, here's a recipe: It's from the Amit Women's
cookbook "Key to Cooking in Israel".
Whip egg whites and put aside. Whip cream. Add 1/2 cup sugar, then egg
yolks and vanilla. Fold in egg whites. Freeze.
This recipe can be altered for different flavors. I have made it with
coffee, chocolate, chocolate chip and pecan.
JEWISH-FOOD digest 223
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Some minds are like concrete, thy’re roughly mixed up and permanently set.”