Wednesday, November 28, 2007

Cool Whip Antidote--READ LABELS PLEASE

If you read my previous blog on the mind-boggleing ingredients to Cool Whip, you might be asking yourself, "What the heck can I use if I don't want the saturated fats from REAL whipped cream?"
Here is your simple solution. Just don't make a big deal out of it at supper and let the compliments flow. Sometimes we must be lovingly sneaky.

Low Fat Whipped Cream Substitute
about 4 servings

5oz can evaporated milk
2 tbsp cold water
1 tsp unflavored gelatin
2 tbsp Stevia or Xylitol (Not Nutrasweet, Splenda, nor Sweet n' Low)
3 tbsp non-hydrogenated corn or safflower oil.

  • First, get the milk to a very cold temperature to whip. Even put the mixing bowl in the freezer. This is easiest done by pouring it into a shallow tray or ice cube trays and placing in the freezer until you see crystals begin to form around the edges.
  • While the milk is chilling-out, combine the gelatin and water in a small dish, without stirring. For five minutes, place the dish in a small saucepan containing hot water to allow the gelatin to dissolve.
  • Remove dish from the hot water and allow it to cool. Whip the milk at high speed in a medium size bowl or hand mixer until stiff peaks form. Gradually add the sweetener, oil, and then gelatin mixture. Continue beating until stiff peaks form.
  • 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.
  • No snitching.

Peace and Love,

Chef Wendell

1 comment:

fieldmarshall said...

'i like the ease of this, thanks