Reduced Fat Whipped Cream Food

EGG CREAM

Steps:

• Pour ½ cup whole milk into a 16-oz. glass and place spoon in glass. Pour seltzer (or squirt if using siphon) into glass to reach ½" below rim; a snow-white foam will develop. Pour ¼ cup chocolate syrup into center of white foam, then stir in syrup and remove spoon through center of foam. Editor's note: This recipe was first printed in the February 2002 issue of 'Gourmet.'

LOW FAT TOPPING - MOCK WHIPPED CREAM SUBSTITUTE

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.

REDUCED FAT WHIPPED CREAM

Steps:

• Dissolve gelatin in nonfat milk. Let soften for three minutes. Heat slowly,.
• over low heat, stirring constantly, until gelatin dissolves completely.
• Chill in refrigerator or set pan in a bowl with ice water and stir until the.
• mixture is the texture of yogurt.
• Whip the gelatin and milk mixture with a mixer until it is the texture of whipped cream and set it aside. Mix the whipping cream and sugar together. Whip this mixture until peaks form. Add the vanilla. Fold one fourth of the whipped cream into the gelatin and milk mixture and fold until blended. Then fold this into the balance of the whipped cream. Use immediately.
• This can be spooned on top of the pudding and allowed to sit on the.
• refrigerator but it will become firmer.

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.

FAT FREE WHIPPED CREAM!

Steps:

• Soften the gelatin in the cold water in a small heatproof measuring cup.
• Set the cup in a pan of simmering water and heat about 4 minutes until the gelatin dissolves; remove from heat. (or microwave for about 10 seconds).
• Combine the dry milk, ice water, and confectioner's sugar in the chilled small bowl of an electric mixer, then beat with chilled beaters at medium speed until foamy.
• With the motor running, carefully pour the gelatin down the side of the bowl so that it doesn't hit the beaters and spatter all over.
• Continue beating at medium speed for 7 to 10 minutes until it is the texture of whipped cream, then beat in the vanilla.
• If not used immediately, store in the refrigerator or freeze in desired shapes.
• The mixture deflates on standing and may be re-whipped. Allow 1/2 cup frozen topping to thaw about 15 minutes before serving.