Whipped Cream
Tuesday, July 17th, 20071 c whipping cream, thoroughly chilled
2 to 3 T Splenda
1/2 tsp vanilla
Beat all ingredients in bowl with mixer until whipping cream thickens and soft peaks form. Yield: 2 cups.
Archive for the 'Custards and Such' Category
Coconut Custard
Tuesday, July 17th, 20072 c milk, scalded
2 eggs, slightly beaten
1/2 c Splenda
2 tsp coconut extract
dash nutmeg
In large bowl, beat eggs, add Splenda, coconut extract and nutmeg. Blend in hot milk. Pour into small casserole dish. Bake at 325 degrees for 1 hour. Serve with whipped cream topped with a little toasted coconut.
