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deemccaffrey

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Red White and Blue Berry Cream Cups Pic.jpg 
Ingredients:

1/2 pound large strawberries, washed and cored
1/4 pound washed blueberries
whipped cream (homemade from organic cream or coconut cream, see below)

Method:

Wash, hull, and core strawberries. Large strawberries work the best for this recipe.

Fill each strawberry with whipped cream.

Top each cream-filled strawberry with 3 or 4 washed blueberries.

Serve immediately or keep chilled in the frig until ready to serve.  Whipped cream will begin to melt if left out at room temperature too long.


Real Deal Whipped Cream:

Makes 2 cups

• 1 pint organic whipping cream
• 1/8 teaspoon liquid stevia OR 2 tablespoons pure maple syrup

Chill a large mixing bowl in the freezer for 10 minutes. Remove the bowl from the freezer and pour the whipping cream into it. Beat with an electric hand mixer or a stand mixer until the cream begins to thicken. Add the stevia or maple syrup slowly, ensuring that it gets mixed in. Continue beating until stiff peaks form.
Use immediately. Remainder can be saved in an airtight container for 3-4 days.


Whipped Coconut Cream:

Makes about 2 cups

• 1 (14-ounce) can full fat coconut milk, refrigerated for 6 or more hours
• 1-1/2 teaspoons pure vanilla extract
• 1/8 teaspoon liquid stevia OR 2 tablespoons pure maple syrup

Put the can of full-fat coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the coconut cream to become very firm and separate from the liquid coconut milk.

(At this point, you could also chill a large mixing bowl in the freezer, although this does not have to be done overnight. You can chill the bowl for 10 minutes prior to making the whipped cream.)

Remove the chilled can from fridge and FLIP it upside down. Why flip it upside down?  The liquid coconut milk (the part that doesn’t harden) will now be at the top of the can!

Open the can and pour the liquid coconut milk into another container.  You won’t be whipping this part. You can use this coconut milk in smoothies, for cooking or baking, or just drink it straight.

Scrape out the firm coconut cream into the chilled mixing bowl.

Beat with an electric hand mixer or a stand mixer until the cream begins to thicken. Add the stevia or maple syrup slowly, ensuring that it gets mixed in. Continue beating until stiff peaks form.  Use immediately. Remainder can be saved in an airtight container for 3-4 days.








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Dee McCaffrey
http://www.processedfreeamerica.org
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