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27
Sweet Whipped Cream
Sweetened whipped cream is the perfect finish for just about any
dessert, or spoon a dollop over coffee or hot chocolate.
Makes 2 cups
1¼ cups heavy cream, chilled
2 tablespoons granulated sugar
1½ teaspoons pure vanilla extract
Put the cream, sugar and vanilla into a large stainless or glass mixing
bowl. Insert the blender fitted with the whisk attachment. Start the blender
on Low but be careful to have the whisk just skim the surface of the
cream. Blend until the cream gains some body and then move the blender
in an up-and-down motion throughout the bowl. Switch to High for the last
20 seconds. Whipped cream will reach soft peaks in 50 to 60 seconds.
Nutritional information per serving (2 tablespoons):
Calories 70 (86% from fat) • carb. 2g • pro. 0g • fat 7g • sat. fat 4g
• chol. 25mg • sod. 7mg • calc 12mg • fiber 0g
Cocoa Whipped Cream: Put 1¼ cups heavy cream, 3 tablespoons
granulated sugar, 1 tablespoon unsweetened cocoa, and 1 teaspoon pure
vanilla extract into mixing bowl. Whip as directed.
Berry Coulis
This versatile dessert sauce could not be easier.
Makes 1¼ cups
1 12-ounce bag of frozen mixed berries, thawed
¼ cup granulated sugar
½ teaspoon fresh lemon juice
Put all ingredients into a 2½-quart saucepan. Bring mixture to a simmer
over medium heat and cook for about 5 minutes to melt the sugar. Insert
the blender into the saucepan, making sure the protective guard is
submerged. Blend on Low, using an up-and-down motion until ingredients
are well combined, about 30 to 40 seconds. Strain the sauce through a
fine mesh strainer and serve.
Nutritional information per ¼-cup serving:
Calories 86 (4% from fat) • carb. 22g • pro. 0mg • fat 0g • sat. fat 0g
• chol. 0mg • sod. 25mg • calc. 14mg • fiber 4g
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