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
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
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 HEAVY CREAM SUBSTITUTE
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
Steps:
- Combine and in a blender.
- puree for 5 minutes.
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- Coconut Milk. Coconut milk is a dairy-free and vegan substitute for whipping cream. It has just the perfect amount of fat to whisk up smoothly. You can get the perfect peaks using canned coconut milk.
- Regular Cream. Regular cream is the next best whipped cream substitute. Regular cream, also known as light cream, primarily differs from whipped cream with respect to the fat content.
- Flour, Milk, And Cornstarch. The next whipped cream substitute on our list is something you have to do on your own. Blend a cup of almond milk, rice milk, or non-fat milk with two teaspoons of cornstarch and a teaspoon of flour.
- Silken Tofu Pureed With Soy Milk. Whipped cream, made with silken tofu, soy milk, sugar, and vanilla extract, is another vegan and dairy-free alternative to the traditional whipped cream.
- Butter And Milk. Butter and milk work great in place of whipped cream. This choice has no fewer calories or fat than whipping cream. Still, it will suffice if you require whipping cream for baking or cooking.
- Yogurt. Bacterial fermentation of milk gives you yogurt, our protein-rich whipped cream substitute on the list. Yogurt has a tangy flavor with a thick consistency and rigid texture.
- Coconut Cream. Coconut cream is a vegan, lactose-free whipped cream alternative for whipped cream among our substitutes. Heavy coconut cream, made from coconut milk, can be whipped into soft peaks and not large peaks like whipped cream.
- Dry Milk, Lemon Juice, And Vanilla Extract. Whipped cream can also be made with dry (powdered) milk. It’s a great non-fat and easy-to-make substitute to whipped cream.
- Chilled Evaporated Milk And Lemon Juice. As an alternative to whipping cream, you can use evaporated milk mixed with lemon juice. Simply combine 1 teaspoon lemon juice with 1 can of cold evaporated milk.
- Banana, Egg Whites, And Sugar. Banana, egg whites, and sugar act as a great low-fat, dairy-free vegetarian substitute to whipped cream. Simply whip two large, ripe bananas with two egg whites and 3 tablespoons of sugar until frothy.
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