Light Milk Whip Recipe
Yield: 3 CupsRecipe by luhu.jp
Ingredients:
1/2 cup: Low-fat evaporated milk,
1 1/2 tbsp: Frozen apple juice concentra,
Te,
1/2 tsp: Lemon juice,
1/2 tsp: Vanilla extract,
Directions:
Measure the milk into a mixer bowl and place it in the freezer along
with the beaters for the mixer. Chill until ice crystals form around
the edge, 20 to 30 minutes. Beat the milk with an electric mixer at
its highest speed. When soft peaks form, add the apple juice
concentrate, lemon juice and vanilla. Continue to beat until fluffy.
Serve at once or keep in the refrigerator for 10 minutes. Light milk
whip can be prepared ahead and kept for up to 2 days if it is
stabilized with gelatin, see variation below.
Yield: 3 cups
Light Milk whip II.
Pour 1/4 cup unsweetended fruit juice in a heatproof cup or bowl and
sprinkle 1 envelope of unflavored gelatin over it. Place the cup
holding the gelatin mixture in a pan of simmering water and stir
until the gelatin is dissolved. Combine with 3/4 cup unsweetened
fruit juice. Chill, stirring occasionally, until the mixture is
syrupy but not set, Prepare a recipe of light milk whip. When
fluffy, fold in the gelatin mixture. Serve immediately, or
refrigerate for up to 2 days.
Source: "Naturally Sweet" by Fran Raboff & Lynn Bassler
From the files of: Melissa Mierau
Source from luhu.jp
with the beaters for the mixer. Chill until ice crystals form around
the edge, 20 to 30 minutes. Beat the milk with an electric mixer at
its highest speed. When soft peaks form, add the apple juice
concentrate, lemon juice and vanilla. Continue to beat until fluffy.
Serve at once or keep in the refrigerator for 10 minutes. Light milk
whip can be prepared ahead and kept for up to 2 days if it is
stabilized with gelatin, see variation below.
Yield: 3 cups
Light Milk whip II.
Pour 1/4 cup unsweetended fruit juice in a heatproof cup or bowl and
sprinkle 1 envelope of unflavored gelatin over it. Place the cup
holding the gelatin mixture in a pan of simmering water and stir
until the gelatin is dissolved. Combine with 3/4 cup unsweetened
fruit juice. Chill, stirring occasionally, until the mixture is
syrupy but not set, Prepare a recipe of light milk whip. When
fluffy, fold in the gelatin mixture. Serve immediately, or
refrigerate for up to 2 days.
Source: "Naturally Sweet" by Fran Raboff & Lynn Bassler
From the files of: Melissa Mierau
Source from luhu.jp