Best Low Fat Topping Mock Whipped Cream Substitute Recipes
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
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 WHIPPED CREAM ICING - WITH VARIATION
This came from New Kosher Cookbook By Beth El Women's League. I have not tried this, just posting for safe keeping.
Provided by internetnut
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Shake milk, flour and salt together in a jar or shaker covered tightly. Heat until thick, stirring constantly, then cool.
- Beat shortening with electric beater for 3 minutes. Add sugar and beat 3 minutes more. Add milk mixture and vanilla; beat again 2 or 3 minutes.
- Spread on cake. Will cover filling and outside of layer cake.
- Chocolate Icing: Add 1 square chocolate and an additional 1/4 cup confectioners sugar.
Nutrition Facts : Calories 321.6, Fat 26.8, SaturatedFat 7.1, Cholesterol 4.3, Sodium 54.2, Carbohydrate 19.5, Fiber 0.1, Sugar 14.8, Protein 1.4
MOCK WHIPPED CREAM ICING
This is a light-as-a-cloud icing, it's similar to a whip cream texture, please remember to bring milk or half and half to a lukewarm temperature in the microwave or the sugar will remain grainy, also this *must* be whipped for 10 minutes --- this is a tried and true recipe that *will* work perfectly if the directions are followed correctly.
Provided by Kittencalrecipezazz
Categories Dessert
Time 11m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients in a bowl.
- Whip on low speed with an electric mixer until it stops splattering, then at full speed for NOT LESS than 10 minutes.
- Spread on cakes or cupcakes or anything that requires icing.
- Delicious!
Nutrition Facts : Calories 1739.6, Fat 124.7, SaturatedFat 59.3, Cholesterol 200.1, Sodium 550.7, Carbohydrate 156.5, Sugar 150.7, Protein 4.7
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
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