  Desserts For heavenly sherbets and whipped desserts, use today’s Carnation like whipping cream. It has far less fat calories! These extra-special recipes are not only easy on the budget but easy on the calories. Today’s Carnation whips even higher than cream! These recipes are guaranteed to be light, luscious and failure-proof when you make them with Carnation—the milk that does what cream can do, with ½ the fat calories, and at ½ the cost. * * * Easy Lemon SherbetRings the bell for every occasion ... melt in your mouth “smoothie”.... —Makes 4 to 6 servings 1? cups (large can) undiluted Carnation Evaporated Milk 2 tablespoons lemon juice ½ cup granulated sugar ¾ cup (6-ounce can) frozen lemonade Chill Carnation in refrigerator tray until soft crystals form around edges of tray (about 20 to 25 minutes). Whip until stiff (about 2 minutes). Add lemon juice and whip until very stiff (about 2 minutes longer). Fold in granulated sugar and softened lemonade. Freeze in refrigerator tray until firm, stirring occasionally. Tropical FreezeNo luck needed ... and just watch your guests beam.... —Makes 4 to 6 servings 1? cups (large can) undiluted Carnation Evaporated Milk ¼ cup lemon juice ½ cup granulated sugar ¾ cup (6-ounce can) frozen orange concentrate Chill Carnation in refrigerator tray until ice crystals form around edges of tray (about 20 to 25 minutes). Whip until stiff (about 2 minutes); add lemon juice and whip until very stiff (about 2 minutes longer). Fold in sugar and softened orange concentrate. Freeze in refrigerator tray or sherbet dishes 1 to 2 hours. Cranberry FreezeHoliday favorite for year-round eating —Makes 6 to 8 servings 1 cup undiluted Carnation Evaporated Milk 2 tablespoons lemon juice 1½ cups (about 16 medium) diced marshmallows 2 cups (1 pound can) whole cranberry sauce 1 cup drained crushed pineapple ¼ teaspoon salt Chill Carnation in refrigerator tray until ice crystals form around the edges of tray (about 20 minutes). Whip until stiff (about 2 minutes). Add lemon juice and whip very stiff (about 2 minutes more). Combine marshmallows with cranberries, pineapple, and salt. Fold in whipped Carnation. Freeze in refrigerator tray until ready to serve (about 3 to 4 hours). Chocolate Mint Creme—Makes about 6 servings ? cup undiluted Carnation Evaporated Milk 1 cup semi-sweet chocolate pieces 1½ cups (about 16 medium) diced marshmallows 2 egg yolks 1 teaspoon peppermint flavoring ? cup undiluted Carnation Evaporated Milk 1 tablespoon lemon juice 2 egg whites ¼ cup chopped nuts Mix ? cup Carnation, chocolate pieces and marshmallows in 1½-quart saucepan. Heat over medium heat until chocolate and marshmallows are melted, stirring occasionally. Beat egg yolks slightly. Add to chocolate mixture. Stir in peppermint flavoring. Cool. Chill ? cup Carnation in refrigerator tray until ice crystals form around edges of tray, (about 15 minutes). Whip until stiff (about 2 minutes). Add lemon juice and whip very stiff (about 2 minutes longer). Beat egg whites until soft peaks form. Fold egg whites and whipped Carnation into chocolate mixture. Spoon into parfait or sherbet glasses. Garnish with nuts. Chill about 2 hours until set. Chocolate Souffle—Makes 4 to 6 servings 3 tablespoons all-purpose flour 2 tablespoons butter 1 cup undiluted Carnation Evaporated Milk 2 squares (2 oz.) melted bitter chocolate ½ cup granulated sugar 3 eggs 1 teaspoon vanilla Prepare cream sauce by combining flour with butter over low heat. Gradually add Carnation. Stir constantly until thickened (about 5 minutes). Add melted chocolate and sugar. Separate eggs. Beat yolks until thick. Add small amount of chocolate sauce to egg yolks and return to sauce mixture over low heat. Stir until thickened (about 2 minutes). Beat egg whites until stiff. Fold egg whites and vanilla into chocolate mixture. Pour into 1½-quart buttered casserole. Place in pan of hot water. Bake in moderate oven (350° F.) about 45 minutes. Serve at once. Strawberry angel cake Strawberry Angel Cake—Makes 8 to 10 servings 1 large angel food cake 1 package (10 ounces) frozen strawberries Juice from strawberries plus water to make 1 cup 1 package (3 ounces) strawberry-flavored gelatin ½ cup marshmallow whip 1 cup undiluted Carnation Evaporated Milk 2 tablespoons lemon juice Prepare cake by cutting around cake ¾ inch in from the outer edge and ½ inch in from center edge. Cut to within 1 inch of bottom. Scoop out cake between cuts with a fork. Defrost strawberries. Drain juice. Add water to make 1 cup liquid. Heat to boiling. Place gelatin in large bowl. Add hot liquid. Stir until dissolved. Add marshmallow whip. Stir until blended. Chill to the consistency of unbeaten egg white. Chill Carnation in refrigerator tray until soft crystals form around edges (about 10 to 15 minutes). Whip until stiff (about 1 minute). Add lemon juice and whip until very stiff (about 2 minutes longer). Fold strawberries and whipped Carnation into marshmallow mixture. Fill cake cavity and frost top with mixture too, if desired. Chill until firm (about 3 hours). Slice and serve. * * * FREE! Carnation Recipe Book16 pages of “Failure-Proof Recipes”—meat and fish, sauces, cakes, pies, desserts. Full-color illustrations. For your FREE copy, send your name and address to: Carnation Company |
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