1/3 cup Skimmed milk
1/3 cup Non-Fat Dry Milk
1 tsn Light Honey

Pour milk into a stainless steel or copper bowl. Place in refrigerator for 15 to 20 minutes or
until ice crystals form. Using a hand held electric mixer, beat in dry milk and whip until soft
peaks form.

If you want a sweet cream add 1 tablespoon light honey and whip about two minutes more
or until soft peaks form again.

Note: this cream will separate in about 20 to 30 minutes, so make it just before needed.
Little Leakers
Whipped Cream