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Suggest a better description1. Whip the cream in a medium-sized, chilled bowl until soft peaks form. 2. Mix remaining ingredints together in a small bowl and gently fold into the cream. The sauce should be the consistency of thick cream. for a thicker sauce use only 1/4 cup of buttermilk.
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Serving Size: 1 Serving (227g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 212 | ||
Calories from Fat: 146 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.2g | 22 % | |
Saturated Fat 10.1g | 50 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 61.1mg | 19 % | |
Sodium 208.2mg | 7 % | |
Potassium 318.4mg | 8 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 10.3g | ||
Protein 7g | 10 % | |
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: 212
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