This will be like soft serve ice cream and is wonderful as is, but for this recipe pour into a container and freeze, stirring every 20 minutes or
so until stiff.
Not exact matches
And one other small thing was that for her mint filling, I thought it was a little
stiff,
so I added about 1 - 2 teaspoons of milk
until I liked the consistency.
So my whites were nice and
stiff until I added the protein and cheese, now they fell.
You're
so involved in what you are doing that you don't feel your
stiff neck or sore low back
until the end of the day.
Beat egg whites
until stiff, but not dry,
so you could turn the bowl over your head (don't try it when you've just come home from the hairdresser) and the egg whites won't move.