Posts Tagged ‘milk’
Let’s Chill (Ice Cream Freeze) Disney Girls Fanmade Music Video
A bunch of pics and clips thrown together of Disney Stars indulging in smoothies, milk shakes, ice cream and frozen yogurt! Full song!!! Song: Hannah Montana (Miley Cyrus) Stars: Miley Cyrus, Demi Lovato, Selena Gomez, Debby Ryan and Vanessa Hudgens Comment/Rate/Fav/Subcribe if u luv ice cream!!!!! haha lol.
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One-Shot Ice Cream Dispenser With One-Shot Revolver Blender
Amazing patented ice cream cartridge and blending systems – www.one-shot.com – now available internationally to revolutionize your dispensing solutions for soft serve ice cream, smoothies, milkshakes, frappes and much more. For more information contact Gary Shane McGill MBA FCMI, Director of New Business Development at gary.mcgill@one-shot.com or call at + 44 1732 525925.
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Betty’s Light Lemon-Filled Angel Cake Recipe–Low Cal!
In this video, Betty demonstrates how to make an elegant and easy low calorie dessert–Lemon-Filled Angel Food Cake. Great for dieting, but good enough for entertaining! Yum! Ingredients: 1 oz. pkg. instant sugar-free lemon pie filling mix 2 cups skim milk 6 oz. carton light lemon yogurt 1 ready-to-serve angel food cake (from your supermarket’s bakery section) 1 8 oz. carton fat-free frozen whipped topping (refrigerated overnight) 1 lemon (sliced and divided into quarter-slices 1 bunch fresh mint (just a few mint leaves will do) Prepare the lemon pudding by combining the 1 oz. pudding mix with 2 cups of milk. Beat for 2 minutes, cover, and refrigerate overnight. (To speed things up, you may cool this quickly in the freezer.) When ready to assemble the angel cake, remove the chilled lemon pudding from the refrigerator, add 6 oz. lemon yogurt and stir together lightly, but thoroughly. This is the filling for the angel cake. Now, take the ready-to-serve angel food cake, slice it in three horizontal layers and place the largest layer (cut side up) on a cake plate. Spread some of the lemon-yogurt filling on the top only. Next, take the second largest layer and place it over the first layer. Again spread some filling on top of this layer. (There will probably be some lemon-yogurt filling left over–good to eat later!) Put the last (smallest) layer on top of the other two layers. With a knife or cake spreader, spread the sides, top, and inside cylinder of the stacked layer cake …
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