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
