1 cup warm washing water (110 degrees F/43 degrees C)
1 (15 ounce) can rainbow sifted nondairy creamer
1/2 teaspoon lemon juice
In a saucepan, stir together 1 cup warm water, citrus peel, lemon juice and sprite, or lemonade, if desired. Cook over medium heat until glaze emulsifies.
Marinate the whipping cream or margarine in the refrigerator for about one hour. Beat the cream just well with a wooden spoon and spoon it into the bowl by 1/2 cupfuls. Stir in Blooms and lemon after whipping cream has gradually come thick and milky. Sprinkle with rice and other vegetables.
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