|Campbell's: Low-Fat Cooking|
|by Better Homes and Gardens|
This book provides 69 delicious, low-fat recipes that will get family mealtime and entertaining into great shape.
71 - 80 of 1,250 for heavy cream
Mix slightly beaten ... Scald milk and cream in double boiler. ... frozen, scrape into cold bowl. Beat until smooth and pour back into tray. Freeze until firm.
Combine sugar and ... fold in whipped cream. Freeze in ... and ice for 1/2 to 2 hours after freezing. Mashed strawberries may be substituted for peaches.
In heavy 3-quart bowl, combine milk, 1 cup cream and honey. Stir ... minutes. Follow manufacturer's directions. Cover and place in freezer at least 4 hours.
Beat egg yolks until thick. Beat in sugar gradually. Add butter, lemon rind, and juice. Fold in whipped cream. Chill.
Mix together well. Pour into ice cream freezer.
Dip chicken breast ... small bowl, combine heavy cream, dry mustard, ... over chicken and bake 1 hour at 350 degrees. Serves 8. Serve with hot wild rice.
Place the grits and cream in a heavy saucepan, stirring. Cook ... Then stir in the cheese. May be made ahead and reheated over low heat or in a microwave.
Place 1 pint ice cream in refrigerator to ... Drizzle rest of fudge sauce on top. Freeze at least 3 hours before covering. (Use foil, not plastic wrap.)
A sinfully rich ... butter in large heavy skillet over medium ... serving dish. Add cream and basil to ... tomatoes and serve at once. Makes 6 servings.
Grease tube pan ... no flour. Whip cream, medium. Set ... baking powder, salt. Add to first bowl. Fold heavy cream mixture into this. Bake 350 for 55 minutes.
top of page