|The Art of Cooking for the Diabetic|
|by Mary Abbot Hess|
A guide to meeting the diet needs of diabetics features chapters on fats, fiber, and noncaloric sweeteners, food-exchange listings, medically appr...
Results 1 - 10 of 28 for devonshire cream
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In small saucepan, ... bowl, beat together cream, sugar and ... Serve with cran-orange or cranberry relish on top. Makes about 8 skimpy, 4 ample servings.
Sift flour and ... preserves and whipped cream. This is ... together thoroughly. Spread on split scone after a good variety of jam or preserves has been spread.
Whip cream until soft peaks ... 1/2 cups. NOTE: Pears may be served cold. Prepare as directed omitting butter; chill before serving. Serve with Ruby Pears.
In a small ... bowl, beat together cream, sugar, and ... fresh cranberries. Cook 5 minutes or until skins pop. Cool, cover, and chill. Makes 1 cup sauce.
Mix all the ... refrigerate. Makes about two cups. The sweetened sour cream may then be served with scones and a big bowl of berries or even assorted jams.
Beat cream cheese until fluffy. ... powdered sugar until well mixed. Refrigerate until serving time. Serve on scone with strawberry preserves. Makes 1 1/2 cups.
In a small bowl with rubber spatula, gradually blend heavy cream into softened cream cheese. Blend in confectioners sugar and refrigerate.
In a small bowl, beat cream cheese with electric ... mixed. Spoon into bowl and refrigerate until serving time. Makes 1 1/3 cups. To use, serve over fruit.
Serve on hot ... mixer, combine whipping cream and brown sugar; ... into a medium serving dish. Cover and refrigerate. Serve cold. Makes about 2 1/2 cups.
Mix thoroughly until sugar is dissolved. Spoon over fruit in a bowl or use as fondue fruit type dip.
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