Low Fat Topping Mock Whipped Cream Substitute Food

MOCK CREAM ( WHIPPED CREAM SUBSTITUTE)

Steps:

• Place all ingredients in a bowl and beat until thick like whipped cream.
• If the mixture curdles, continue to beat until smooth- it will come good again!

LOW FAT WHIPPED CREAM SUBSTITUTE

Steps:

• First, you need to get the milk to a cold enough temperature to whip. This.
• is easiest done by pouring it into a shallow tray, bowl, or ice cube trays.
• and placing in the freezer until you see crystals begin to form around the.
• edges.
• While the milk is chilling, combine the gelatin and water in a dish, without.
• stirring. Place the dish in a small saucepan or dish containing hot water.
• and let stand until the gelatin dissolves - about 5 minutes. Remove dish.
• from the hot water, stir the gelatin and allow to cool.
• Beat the milk in a medium size bowl until stiff peaks form. Gradually add.
• the sugar, oil, and then gelatin mixture. Continue beating until stiff peaks.
• form again. Cover and place in freezer for 10 minutes, then transfer to.
• refrigerator. The mixture will become very stiff.
• Before serving, stir to soften. Will keep 3 days covered in refrigerator.

LOW-FAT HEAVY CREAM SUBSTITUTE

Steps:

• Combine and in a blender.
• puree for 5 minutes.

WHIPPED CREAM SUBSTITUTE

Steps:

• Combine water, lemon juice and vanilla. Stir in nonfat dry milk poweder.
• Beat 5-10 minutes or until stuff. Add sugar. Beat 1-2 minutes.
• If topping should separate, beat again just before serving.

LOW-FAT MOCK CLOTTED CREAM

Steps:

• Allow cream cheese to warm to a spreadable consistency.
• Combine cream cheese and margarine together in a bowl until well blended.
• Work the whipped topping into the mixture.
• Spread on scones, or other items.

MOCK WHIPPED CREAM ICING

Steps:

• Combine all ingredients in a bowl.
• Whip on low speed with an electric mixer until it stops splattering, then at full speed for NOT LESS than 10 minutes.
• Spread on cakes or cupcakes or anything that requires icing.
• Delicious!