Lo fat cream whips?

lilyfield, Sep 16, 6:08pm
go without- that is my tip

gabbysnana, Sep 16, 6:48pm
hi fat no sugar is the way to go.

buzzy110, Sep 16, 9:17pm
Have you tried using gelatine and whipping just as it sets? Just a thought. I know there is a whipped jelly and evaporated milk confection that does that.

Or how about using instant pudding and low fat milk if you are so keen to go low fat?

Often low fat requires processed foods and sugar to make approximations of natural food.

nauru, Sep 17, 2:21am
Drained plain Greek yoghurt makes a really good substitute for whipped cream and you can also pipe it. I use it in recipes and desserts the same as you would whipped cream.

uli, Sep 17, 4:46am
Sounds like labna nauru.

nauru, Sep 17, 6:03am
Nothing like labna, which is strained for a much longer period to make it more solid. This is strained only until it's the same consistency as whipped cream.

uli, Sep 17, 9:59pm
Came across this recipe by chance today (American, so you have to translate the ounces etc):


1 5-ounce can evaporated milk
2 tablespoons cold water
1 teaspoon unflavored gelatin
2 tablespoons sugar
3 tablespoons corn or safflower oil


Chill milk 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 other dish containing hot water and let stand until the gelatin dissolves, about 5 minutes.

Remove the dish containing the gelatin from the hot water, stir the gelatin, and allow to cool.

Beat the milk in a medium-sized bowl until stiff peaks form.

Gradually add the sugar, oil, and gelatin mixture to the milk. 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.


vic008, Sep 23, 6:36am
Will it whip? Thanks

uli, Oct 5, 7:49am
Evaporated milk whip

1 1/2 cups water
3 tablespoons lemon juice
4 1/2 tablespoons sugar
2 teaspoons powdered gelatine
375g can evaporated milk, chilled

1. Bring the water, lemon juice and sugar to the boil. Add the gelatine and stir until dissolved. Allow to cool then place in an electric mixer. Using the whisk attachment, whip on high speed until the mixture thickens (about 15 minutes). Add the evaporated milk and whisk until thick and light.


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