220777 fruit salad with whipped cream on the side Recipes

sliced strawberry, banana, lowfat yogurt (sub for 15 g aerosol light whipped cream for a bit of a treat....add 10 cals. to total noted above), toasted slivered almonds (perhaps sub a morsel of chococlate or itty bitty brownie)

whipping cream , whipped, instant vanilla pudding, milk, mandarin oranges, drained dry (very important), pineapple chunks, drained dry, green grape, halved, red grapes, halved, maraschino cherry, marshmallow

sugar, flour, salt, water, pineapple juice, egg, beaten, lemon juice (fresh is best ), whipping cream , whipped

oranges (peeled & sectioned ), apples (cored & cut into chunks ), lettuce (shredded ), celery (chopped ), bananas (sliced ), pecans (broken ), halved cherry tomatoes, mayonnaise, whipping cream, prepared mustard, celery seed

instant french vanilla pudding mix, cold milk, heavy whipping cream, almond extract, assorted fruit (strawberries, grapes, raspberries, blueberries, mandarin oranges)

whipping cream, unsalted butter , cut into pieces, sugar, semisweet chocolate, chopped, vanilla extract, unsweetened chocolate, chopped, cake flour, unsweetened dutch-process cocoa powder, baking soda, salt, sugar, unslated butter, room temperature, eggs, vanilla extract, buttermilk, chilled whipping cream, powdered sugar, framboise eau-de-vie (clear raspberry brandy; optional), vanilla extract, fresh raspberries or frozen unsweetened, thawed, drained, raspberries (optional)

whole milk ricotta cheese, whipping cream, powdered sugar, ground cinnamon, fresh strawberries, hulled, quartered (about 2 1/2 cups), dry pint fresh raspberries (about 1 1/4 cups), sugar, fresh lemon juice, kiwi, peeled , cut into 1/2-inch pieces, sliced almonds, toasted

fruit salad , in clear fruit juice, whole milk, fruit yogurt, banana, peeled and sliced

ripe bananas, lemon juice, light brown sugar, vanilla, heavy whipping cream , whipped, cantaloupe, seeded and cut up, honeydew, seeded and cut up, cut up watermelon, oranges, peeled and divided into sections, fresh strawberries, blueberries

whipping cream , whipped, sugar, mandarin orange sections, canned, drained, coconut gel, drained & rinsed, pineapple, drained if canned, shredded sweetened coconut, macadamia nuts , chopped roasted canned

french vanilla instant pudding, cold milk, whipping cream, almond extract, mixed fruit (strawberries, grapes, raspberries, blueberries, mandarin oranges)

whipping cream, icing sugar, vanilla flavoring, epicure seasonings summer berry fruit dip mix (optional), lemon juice, vanilla pudding mix, milk, apple, cut up, mandarin orange, each slice cut in half, raspberries, blackberry, blueberries, pineapple tidbits, kiwi, cut up, red seedless grapes

fruit salad, cubed watermelon, peeled and sliced kiwi, green seedless grapes sliced in halves, seedless red grapes sliced halves, red raspberries, fresh blueberries, strawberry halves, fresh pineapple chunks, cantalope melon balls made small, honey dew melon balls made small, sour cream, dannon vanilla yogurt, sugar, mint sprigs for garnish

butter, softened, sugar, eggs, lemon extract, vanilla extract, king arthur unbleached all-purpose flour, heavy whipping cream, sliced fresh fruit , optional

sliced bananas (about 2 large), canned unsweetened pineapple chunks, drained, sliced fresh strawberries, kiwi fruits, peeled and cut into chunks, light cream cheese, softened to room temperature, skim milk, honey, poppy seed

fruit, scoops ice cream or 2 scoops cream, chocolate, jelly

i have found for cooking heavy whipping cream is best. cook slow and temper (this is when u add some of the hot liquid to the cream to bring it up to temp.) before putting in a hot liquid. if it is cooked to long and too hot it will break up or separate. i also know it can dry up, but just follow these rules and it should be okay. cream picks up flavors pretty quick. i would thin 15 or 30 mins. is long enough to let the cream sit with ingredients, althought when i was making souffles and other desserts the cream was not a factor unless i beat it too long (it would dis-solve to nothing), didnt have a clean, cold bowl or cream was warm., cream, half & is at least 10.5% butterfat (milkfat), light cream is between 18 and 30% butterfat, light whipping cream is between 30 and 36% butterfat, heavy whipping cream is between 36 and 40% butterfat., colder cream is to start, and the colder it stays as you whip it, the easier and better it whips., if it is not cold enough , it doesn tsp whip , it churns (no air is incorporated) which makes butter., when whipping cream , add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. adding the sugar at., prevent cream from curdling when adding to coffee, use fresh cream. as cream ages, its lactic acid content increases. acid can curdle cream. the acid in coffee, along with coffee s heat, favor curdling of cream., here are some facts and tips on using cream or milk in hot dishes., lower the butterfat (milkfat) content, the more likely cream is to separate., half & is at least 10.5% butterfat (milkfat), light cream is between 18% and 30% butterfat, light whipping cream is 30% to 36% butterfat, heavy cream (heavy whipping cream) is 36% to 40% butterfat, hotter the liquid , the more likely cream is to curdle (separate). cream should never be added to a boiling liquid., when adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. it is partly the difference in temperature that causes milk or cream to curdle. the beginning results is lower volume., freezing cream : freeze only heavy cream containing 40% or more butterfat. heat to 170 to 180of for 15 minutes. for storage longer than 2 months, add 1/3 cup sugar per quart of cream. cool quickly. place in moisture-vapor resistant containers, leaving 1/2-inch headspace., cream whipped after freezing and thawing does not become as stiff as never-frozen cream. individual whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing. place dollops of whipped cream on baking sheet and freeze. once solidly frozen, remove dollops and store in the freezer in freezer containers.

whipping cream, bittersweet (not unsweetened ) or semisweet chocolate, coarsely chopped, egg yolks, cointreau or other orange liquer, grated orange peel, sugar, egg whites, room temperature, cream of tartar, sugar, powdered sugar, imported white chocolate, chilled whipping cream, sugar, grated orange peel, cointreau or other orange liquer