Rose-Geranium Whipped Cream
August, 2005



6 rose geranium leaves
1 pint heavy cream
1/2 teaspoon vanilla extract
3 tablespoons powdered sugar


1. In a bowl, steep rose geranium leaves in cream until soggy and gray; refrigerate. When chilled, strain with a fine sieve, pressing all of the flavor from the leaves into the cream. Whip with vanilla extract and powdered sugar until soft peaks form.

PER SERVING (2 tablespoons): 86 cal, 90% fat cal, 9g fat, 6g sat fat, 33mg chol, 1g protein, 2g carb, 0g fiber, 9mg sodium