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Suggest a better descriptionMix the dry milk and sugar together and then slowly add the boiling water. Stir in the melted butter. Whip in a blender or by hand until smooth. Store in refrigerator for 1 week, or freeze the extra for up to 6 months. Source: Cheaper and Better by Nancy Birnes Posted to MM-Recipes Digest V4 #12 by maintech@ne.infi.net on Jun 28, 99
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Serving Size: 1 Oz (56g) | ||
Recipe Makes: 20 Oz | ||
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Calories: 198 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 37.5mg | 1 % | |
Potassium 116.9mg | 3 % | |
Total Carbohydrate 48.5g | 14 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 48.5g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 198
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