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no bake raspberry lemon cheesecake 2/3 cup sugar zest of 2 lemons 1 (8 ounce) package cream cheese, softened 2 teaspoons fresh lemon juice 1 teaspoon pure vanilla extract 1 (8 ounce) tub frozen whipped topping, thawed 1 cup fresh raspberries, slightly mashed with a fork
Whipped Cream! It's so easy to make and it's the real deal! Come on, you know Cool Whip isn't really food... it contains more water, hydrogenated vegetable oil (i.e. trans fat), high-fructose corn syrup, and corn syrup than it does cream...and when was the last time you went out to the xanthan or guar gum tree or picked some polysorbate 60 and sorbitan monostearate from the garden?