On May 16, 11:21*pm, "Principal Skinner"
skinner*at*springfieldcityschools.edu wrote:
The lemon posset has me intrigued.

"American" ingredient list (other post links to recipe with metric
measurements):

INGREDIENTS
3 cups heavy cream
1 1/4 cups white sugar
3 lemons, juiced
3 tablespoons additional heavy cream for topping

DIRECTIONS
In a saucepan, stir together 3 cups of cream and sugar. Bring to a boil, and
cook for 2 to 3 minutes. Stir in the lemon juice. Pour into serving glasses,
and refrigerate until set, about 5 hours. Pour a little more cream over the
tops just before serving.

Thanks for all the ideas.

What are you going to use to replace the sugar? Since there are no
eggs in this recipe, I doubt it will set if you just use Splenda. To
replace sugar in most recipes like baking or ice cream, I use:

For 1 cup sugar:

1 Cup Polydextrose
2 TBSP Xylitol
2 TBSP Erythrol
1/3 Cup Sweetning Equiv of Splenda





wrote in message

...
On May 16, 5:27 pm, "FOB" wrote:





If you are going to use it in cooking you can freeze it. The texture isn't
good enough after freezing for other things but fine for baking. I now use
a half cup of heavy cream in my LD muffins. Current recipe (I keep
fiddling with it):

Poppy Flax Walnut Blueberry Muffins

1 cup CarbQuik
.5 cup Splenda (or .25 cup each of Splenda, Xylitol, polydextrose--this
gives a little better texture)
6 T poppyseeds
.6 cup flax meal
1 cup oat fiber
1 cup walnuts, ground up in blender
1.5 cups plain yogurt
.5 cup heavy cream
4 eggs
.5 cup cottage cheese
Spices to taste, I usually use 1 tsp ginger, 1 tsp mace and 1 T dried
orange
rind
(You can add 1 T turmeric for its purported memory enhancement benefits,
it's barely noticable)
1 cup blueberries

Mix dry ingredients except for walnuts. Put them in the blender with the
wet ingredients and blend to pulverize walnuts. Add cottage cheese last
and
pulse briefly. Pour into dry ingredients and mix well. Pour into muffin
pans - makes 12 (I have a silicone muffin pan which is worth the
investment)
and bake at 350º for 30-35 minutes.

Delicious and complete breakfast, nice shot of fiber to keep you regular,
242 calories, fat 20 g (4 sat), carbs 15 -
9 fiber = 6 net, protein 10 g

You can get CarbQuik athttp://www.netrition.com/tova_carbquik_page.htmland
oat fiber
athttp://store.honeyvillegrain.com/index.asp?PageAction=VIEWPROD&ProdID....

Principal Skinner wrote:

| Hope this is seen through all the spam clutter.
|
| Anybody got a good recipe that can use up a fair amount of cream? I
| have a little more than a quart that is quickly hitting the "sell by"
| date. Am thinking that something baked would be good. I have flax
| meal, some oat fiber and I have both carbquick and plain carbalose
| flour. All the other usual baking ingredients/spices are on hand as
| well.
|
| Also have the standard Splenda in a bag, plus I bought the Sweetzfree
| that was recommended here.
|
| What would you make with this? I'm not allergic to anything, don't
| have DM or other health issues and will eat pretty much anything.
|
| Thank you,
|
| Tom

Also, I wouldn't panic because of the sell by date, especially if it's
not opened. * In my experience, heavy cream lasts a long time, couple
of weeks, even after it's opened. * Another possible use is to make a
cream soup, like mushroom, asparagus, etc.- Hide quoted text -

- Show quoted text -