Cream for Fruit
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
milk
sweet |
|
| 2 | each |
egg whites
|
*
|
| 1 | tablespoon |
sugar
|
|
| 1 | x |
nutmeg
|
*
|
| 1 | teaspoon |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
milk
sweet |
|
| 2 | each |
egg whites
|
*
|
| 15 | ml |
sugar
|
|
| 1 | x |
nutmeg
|
*
|
| 5 | ml |
cornstarch
|
|
Directions
This recipe is an excellent substitute for pure cream, to be eaten on fresh berries and fruit.
Heat one cup of milk until boiling.
Beat whites of two eggs together with sugar, butter and then add half a cupful of cold milk and a teaspoonful of cornstarch; stir well together until very light and smooth, then add it to the boiling milk.
Cook until it thickens -- IT MUST NOT BOIL--.
Set aside to cool.
It should be of the consistency of real fresh cream.
Serve in a creamer.
