Almond Cream

Yields: 2 cups
INGREDIENTS:
1 c. heavy cream
2 T powdered sugar
1/2 t. almond extract.
DIRECTIONS:
In small bowl, who cream only until it holds it shape. Fold in sugar and almond extract. Refrigerate. Serve cold with fritters, soufflé, cakes/pies, etc.

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Last updated on Monday, February 05, 2007