1 - 10 of 40 for substitute for whipping cream
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Put cashews, water, and cornstarch in a blender. Blend about 1 minute until smooth. Place in saucepan; add the rest of the ingredients. Cook over ...
Chill a small ... Place in freezer for about 15 minutes, ... to retain a creamy mixture. makes 2 cups mock whipped cream. 20 calories in each tablespoon.
Combine water, lemon juice and vanilla; stir in nonfat dry milk powder. Beat 5-10 minutes or until stiff. Add sugar, beat 1-2 minutes. (If topping ...
Beat egg whites until stiff, then add 1 sliced banana per egg white used and beat again until bananas are dissolved. Or, add melted marshmallow to ...
Place 1/2 cup ... sacrose and milk powder. Beat until thick. Will stay thick for about 30 minutes. 2 1/2 cups - 1 tablespoon has 7 calories and 12 mg. sodium.
Combine water, lemon juice, and vanilla; stir into non-fat dry milk powder. Beat 5 to 10 minutes or until stiff. Add sugar; beat 1 to 2 minutes. If ...
Combine water, lemon juice, and vanilla; stir in milk powder. Beat 5- 10 minutes or until stiff; add sugar. Beat 1-2 minutes. NOTE: If topping should ...
Preheat oven to ... to 350°F. Bake for about 30 minutes ... Top with whipped cream. For an ... whipped cream. Variation: Use apricots instead of the peaches.
Combine pumpkin, cream cheese, and spice ... Fold into Cool Whip gently, so that ... Cover and refrigerate for 1 hour. Tp ... the perfect finishing touch.
Melt butter in ... 5 minutes. Add cream and simmer until ... cheese to sauce and stir until cheese melts. Transfer to plates. Sprinkle with parsley and serve.
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