Sentences with phrase «than a cream so»

Not exact matches

So, economists say that ice cream cones have a marginal utility of less than one.

It was so much nicer than ordinary cream.

Because the process happens so fast, freezing the cream with liquid nitrogen creates smaller water crystals than traditional methods and less air whip is needed, resulting in a richer product.

I'm vegetarian so I get my kicks out of ice cream rather than steaks!

Hi Katie, I have never made this cake with gluten free flour so I don't know how it reacts to the other ingredients, so I am thinking it is more the flour than the cream.

SO much better than any ice cream I've ever had!

Note that when you freeze your ice cream mix, it loses some sweetness, so you want your blend to be slightly sweeter than how you'd like the end result to tun out.

Both — but also it's a matter of not having to cook the sugar when using confectioner's... with regular granular sugar, you need to heat the sugar mixture just until the crystals dissolve (think simple syrup) so the ice cream will come out smooth rather than gritty.

I love how bananas and low fat milk are used, so it's wayyy better for you than ice cream.

Much better than the cream of whatever soups that are so common in casserole dishes.

I'd never tried to make them on my own before — and these are definitely a bit different than traditional cream based truffles — but I am so stoked about the results.

I really hate the way homemade ice creams and sorbets freeze so much harder than store - bought.

So I decided to try something totally different than sour cream so I wouldn't even miss it or think about iSo I decided to try something totally different than sour cream so I wouldn't even miss it or think about iso I wouldn't even miss it or think about it.

They're super rich with the cinnamon filling and the cream cheese icing, so I can't imagine that anyone would eat more than one or two (like eating a cinnamon roll).

So even if for nothing else, other than the ice cream looks delicious, I feel like now you have to give it a try because of everything I went through to make it.

There's 3 parts to this recipe, (so though it seems like a lot, the whole thing comes together in less than 30 minutes) the pears (of course), the cookie (optional, dairy free and gluten free version to be provided) and the Sweetened Honey Cream (dairy free options to be provided), but all of it can be made in advance.

This is a sorbet recipe and you know is different from typical Ice cream is basically water and fruits, do nt have cream so the texture is different than others.

So much healthier than just sour cream and cheese!!

My grandmother's ice cream was the quintessential finale to a fourth of July celebration so in honor of the 4th of July I would like to present you all with none other than the most delectable, rich, intoxicating and freshest bowl of peach ice cream you have or will ever have!

Rather than making a disappointing imitation of a baked treat that relies on wheat flour, I prefer naturally gluten - free desserts, and this intense chocolate mousse topped with whipped cream and a sparkling cranberry and crystallized ginger compote was so pretty and indulgent, everyone wanted seconds.

It's slightly thicker and sweeter than American sour cream, but in my experience so far it is a perfectly good swap for most dishes, especially if you don't mind a tiny bit of extra sweetness.

It's so much easier than boiling everything together, which often ends up resulting in burned butter or cream.

But especially cream cheese and honestly, its the best of them all, so if you like it, then you're more than good in my book:)

So while these are by no means diet food, they are much lighter than most of the recipes for creamy delicious enchiladas I've come across, for example I cut 4 cups of cheese and swapped full fat sour cream for fat free greek yogurt.

It's so much better than the cream cheese version, and it just gets better from there.

I used Clearspring Organic Matcha Green Tea Powder for my ice cream, a premium grade variety and smoother and less bitter than others I've tried so I highly recommend it.

Strawberries and Cream Tarts, vanilla greek yogurt custard filled phyllo cups are bite size and healthy so you won't feel bad having more than one!

So when I had less than 24 hours to plan a tailgate for the World Series, and spotted a half - empty bottle of hot sauce and block of cream cheese in the fridge, a little light bulb went off in my head.

The Yogurt Parfait Breakfast Popsicles are so creamy when made with this yogurt, that they feel more like an ice cream bar than a popsicle.

More specifically, July 19th is «Ice Cream Day «#NatlIceCreamDay So what better way to solute the popularity of the World's best tasting, most refreshing cool dessert than to team it up with a touch of spice and a whole lot of fresh summer fruits?

This event however, is so much more than just tasting ice cream.

Well, to make that freezer more crammed than it already is, So Delicious Dairy Free kindly shipped us samples of three new coconut - based dairy - free ice cream flavors that we're nutso about — Chocolate Peanut Butter Swirl, Oregon Mixed Berry and Simple Strawberry.

I have yet to try a cashew based ice cream — next on my list once it warms up a little more and I break out the ice cream maker again Ha that's so funny, I actually find raspberries much sweeter and yummier fresh than frozen.

Easy Homemade Ice Cream without a Machine July is National Ice Cream month, and I'm so excited to show you how making your own homemade ice cream is easier than you may tCream without a Machine July is National Ice Cream month, and I'm so excited to show you how making your own homemade ice cream is easier than you may tCream month, and I'm so excited to show you how making your own homemade ice cream is easier than you may tcream is easier than you may think!

July is National Ice Cream month, and I'm so excited to show you how making your own homemade ice cream is easier than you may tCream month, and I'm so excited to show you how making your own homemade ice cream is easier than you may tcream is easier than you may think!

To my taste almond milk has a more subtle, neutral flavor than soy milk so I like to use it in places where the flavor of the milk is front and center (like in puddings and ice cream).

Creme fraiche is heavier than sour cream and half & half is heavier than milk, so my guess is you might have added to much fat and richness to the recipe causing the thick, fudgy texture rather than the moist, cakey texture you were looking for.

I make my own ice cream and I use a thin custard as the base which requires two egg yolks, so rather than let the whites go -LSB-...]

So different than the buttercreams and cream cheese frostings I am used to!

i don't understand why it's so much creamier than other recipes i've tried, because the method is very similar... i think it must be that little bit of cream cheese... it makes it SO soft and amazinso much creamier than other recipes i've tried, because the method is very similar... i think it must be that little bit of cream cheese... it makes it SO soft and amazinSO soft and amazing!

So, use low fat buttermilk which has a much thicker consistency than milk and then use half and half or your favorite milk or milk substitute in place of at least part of the cream.

More likely than not, though, you will find that most ice cream recipes have a blend of heavy whipping cream and whole milk, so that's what I went with.

This is so much better than the off - the - shelf creamed tomato soup that you'll never want to go back to that old childhood staple again!

Making fresh whip cream is incredibly easy and so much better than cool whip or canned whip cream.

Can't find «light cream» anymore, so I used half heavy whipping cream and half half and half - like using fresh ingredients rather than canned milk!

They have more of a cake texture than cookie texture so they will absorb the cream if left overnight.

The honey was more noticeable than blending it into the berries, so you get a real taste of it with each bite of ice cream.

It makes plenty, and I make really rich ice cream, so I don't want to make more than 5 cups!

Ingredients 2 1/4 cups all - purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar, plus an additional 1/2 cup for rolling 2 ounces cream cheese, softened 6 tablespoons unsalted butter, melted 1/3 cup vegetable oil 1 large egg 1 tablespoon whole milk 1 teaspoon lemon oil (if you can't find lemon oil, try using 1 tablespoon of finely grated lemon zest) 1 teaspoons vanilla extract (I used less vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)

In late January, eating anything cold (other than ice cream, of course) just seems so counterproductive, but getting through an entire season sans salad doesn't really seem plausible either.