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Ingredients
- 1/3 c. skim milk
- 1/3 c. instant nonfat dry milk
- 1 Tbsp. light honey
Method
- Pour milk into small stainless steel or copper bowl.
- Set it in the freezer until ice crystals just begin to form, about 15 to 20 minutes.
- Use a hand-held electric mixer and thicken the mixture by beating in dry milk. Continue to beat on high until soft peaks form, about 2 minutes.
- If you'd like the cream sweetened, pour in 1 tablespoon light honey and beat until stiff peaks form, about 2 minutes.
