Low Fat Topping Mock Whipped Cream Substitute Food

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MOCK CREAM ( WHIPPED CREAM SUBSTITUTE)



Mock Cream ( Whipped Cream Substitute) image

A great filling or topping for cakes and pies. Use wherever whipped cream is used in desserts. This recipe is based on the version from an old 'Commonsense Cookery Book"

Provided by Jubes

Categories     Dessert

Time 20m

Yield 1 serving(s)

Number Of Ingredients 4

2 tablespoons pure butter
2 tablespoons sugar
2 tablespoons boiling water
2 drops vanilla essence (optional)

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!

Nutrition Facts : Calories 301.1, Fat 23, SaturatedFat 14.6, Cholesterol 61.1, Sodium 164.2, Carbohydrate 25.2, Sugar 25.2, Protein 0.2

LOW FAT WHIPPED CREAM SUBSTITUTE



Low Fat Whipped Cream Substitute image

I have not tried this recipe. I got this recipe from Ossg Recipes. I plan to use Splenda in place of the sugar.

Provided by internetnut

Categories     Low Protein

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

5 ounces evaporated milk
2 tablespoons cold water
1 teaspoon unflavored gelatin
2 tablespoons sugar
3 tablespoons corn oil or 3 tablespoons safflower oil

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.

Nutrition Facts : Calories 103.7, Fat 6, SaturatedFat 2.1, Cholesterol 10.3, Sodium 39, Carbohydrate 9.9, Sugar 6.3, Protein 2.9

LOW-FAT HEAVY CREAM SUBSTITUTE



Low-fat Heavy Cream Substitute image

Make and share this Low-fat Heavy Cream Substitute recipe from Food.com.

Provided by Dancer

Categories     Sauces

Time 5m

Yield 1 c.

Number Of Ingredients 2

8 ounces low fat cottage cheese
3 tablespoons non-fat powdered milk

Steps:

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

WHIPPED CREAM SUBSTITUTE



Whipped Cream Substitute image

Name says it all. Putting this here for my personal reference as much as anything else. Hope someone can benefit from this.

Provided by MechanicalJen

Categories     Low Cholesterol

Time 12m

Yield 1 cup

Number Of Ingredients 5

1/3 cup ice water
1 1/4 teaspoons lemon juice
1/2 teaspoon vanilla
1/3 cup nonfat dry milk powder
2 tablespoons sugar

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



Low-Fat Mock Clotted Cream image

Make and share this Low-Fat Mock Clotted Cream recipe from Food.com.

Provided by PalatablePastime

Categories     Sauces

Time 5m

Yield 1 3/4 cups

Number Of Ingredients 3

1 cup fat free cream cheese
3 tablespoons reduced fat margarine, melted (I used Benecol)
1 1/2 cups fat-free whipped topping (Such as Cool Whip Free)

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.

Nutrition Facts : Calories 217.3, Fat 21, SaturatedFat 8.7, Cholesterol 39.1, Sodium 303.8, Carbohydrate 6.5, Sugar 4.1, Protein 1.8

MOCK WHIPPED CREAM ICING



Mock Whipped Cream Icing image

This is a light-as-a-cloud icing, it's similar to a whip cream texture, please remember to bring milk or half and half to a lukewarm temperature in the microwave or the sugar will remain grainy, also this *must* be whipped for 10 minutes --- this is a tried and true recipe that *will* work perfectly if the directions are followed correctly.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 11m

Yield 2 cups

Number Of Ingredients 6

1 1/2 cups white sugar
3/4 cup butter, softened
1/2 cup crisco white shortening
1 cup milk or 1 cup half-and-half cream, lukewarm temperature
3 teaspoons vanilla
food coloring (optional)

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!

Nutrition Facts : Calories 1739.6, Fat 124.7, SaturatedFat 59.3, Cholesterol 200.1, Sodium 550.7, Carbohydrate 156.5, Sugar 150.7, Protein 4.7

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