Monday, October 28, 2013

Cooking With Betty

Betty Anonymous sent us an email this weekend - and now I want to go buy some raspberries and whipping cream and stroopwafels!


Went to a different supermarket, yesterday, and what did I see? Stroopwafels! So today, Betty A. polished off very creamy raspberry ice cream, home-made, and stroopwafels!!! I would have shared with you, Bettys, honest, I would.

Raspberry Ice Cream

300 g / 10 ½ oz           frozen raspberries
200 g / 7 oz                 whipping cream (fluid oz = same difference)
100 g / 3 ½ oz             sugar (scant ½ cup)

Process with your food processor or hand blender.

For frozen yogurt substitute yogurt for whipping cream

I microwaved the stroopwafels for a few seconds.

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