LOW FAT WHIPPED CREAM SUBSTITUTE
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
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
WHIPPED CREAM SUBSTITUTE
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
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.
MOCK CREAM ( WHIPPED CREAM SUBSTITUTE)
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
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 TOPPING - MOCK WHIPPED CREAM SUBSTITUTE
I saw Rachael Ray make this on a recent episode of 30 minute meals and was curious. It DOES work! I'm not wild about the taste of evaporated milk but the vanilla and honey smooth it out. I'm going to try it again using Splenda in place of the honey.
Provided by SusieQusie
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Pour milk into a large metal or glass bowl.
- cover and freeze for 15 to 20 minutes or until the milk starts to form icy crystals along the sides. (This will NOT work unless the milk is VERY cold!).
- Remove bowl from freezer and, with a hand held beater, mix for 2 to 3 minutes on high.
- After reaching soft peaks, add vanilla and honey and continue to whip until stiff.
- Cook's note: I just put the milk in the metal bowl of my stand mixer & froze it. Then it was simple to whip it up.
Nutrition Facts : Calories 93.5, Fat 0.2, SaturatedFat 0.1, Cholesterol 3.4, Sodium 98.3, Carbohydrate 15.6, Sugar 15.6, Protein 6.4
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- Put the ice water, egg white, and non-fat dry milk in the bowl of a stand mixer fitted with the whip attachment. Beat on high for 4 -5 minutes,until it starts to become thick. You may have to stop the machine to scrape down the sides of the bowl at the very beginning to get the milk powder incorporated.
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