Agave Whipped Cream Food
GRILLED PINEAPPLE WITH CREAM
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the pineapple: Slice the pineapple into 1-inch rounds and place in a large bowl.
- Mix together the lime juice, coconut rum, agave syrup and salt in a small bowl. Add the marinade to the pineapple and gently toss to coat. Cover and let marinate for at least 20 minutes.
- When ready, preheat a grill or grill pan over medium heat. Brush the grill with the olive oil and grill the pineapple for about 3 minutes per side; there should be noticeable grill marks, but it should still be firm in texture. Remove to a serving platter.
- For the whipped cream: Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment, add the cream, agave syrup and the reserved lime zest. Whip until stiff peaks form, 2 to 3 minutes.
- To serve: Top the grilled pineapple with generous mounds of the whipped cream, scatter over mint leaves and drizzle with agave syrup.
AGAVE WHIPPED CREAM
This gluten free Whipped Cream Frosting is fun to make and so easy that the children can practically do it by themselves. http://www.elanaspantry.com/whipped-cream-frosting/
Provided by Elanas Pantry
Categories Dessert
Time 5m
Yield 1 batch, 4 serving(s)
Number Of Ingredients 2
Steps:
- Place the cream and agave in a large (and if possible deep) bowl.
- Whip with a hand blender until stiff peaks form.
- Spread over cupcakes or cake.
- Serve.
Nutrition Facts : Calories 205.3, Fat 22, SaturatedFat 13.7, Cholesterol 81.5, Sodium 22.6, Carbohydrate 1.7, Sugar 0.1, Protein 1.2
AGAVE NECTAR WHIPPED CREAM
This new-fashioned whipped cream makes any dessert just a little bit better. This is a great topping for ice cream treats or for use as a cake frosting or filling. To frost a large cake, increase this recipe by half; to frost and fill a cake, double the recipe.
Yield makes 1 quart
Number Of Ingredients 4
Steps:
- Place the cream, agave nectar, vanilla extract, and salt in a bowl and beat with an electric mixer until stiff peaks form, approximately 2 to 3 minutes. Store the whipped cream in the refrigerator for 2 to 3 days.
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