Post by Troyster on Aug 14, 2004 12:31:31 GMT -5
OK, I like to make this stuff on weekends. Lori loves it 
Here's the trick (there's always a trick with the fat-free stuff). This is based on condesed, fat free canned milk (unsweetened, of course). It will whip up much like cream, but because there is no fat, it farily quicly turns back to milk (just like whipped egg whites). The colder it is, the longer it will hold. So, I place the can of milk in the fridge over night. Other than that, it's quite simple and very tasty. Make and eat immediately. We put the remainder in a sealed bowl in the fridge and it whips up again quite nicely...
The milk will increase considerably in volume when you whip it (four or more times). Remarkably, there is only 30 - 40 calories per cup of this stuff... and half of that is protein calories!!
Ingredients:
- can of no fat milk, unsweetend
- vanilla extract
- Splenda
- sugar free syrup flavor (optional)
Equipment:
- Food processor (blender doesn't work so well, I've tried)
- Spatula
- Mouth to eat with
Put the can of milk in the fridge overnight.
Remove the can, shake it up, open it and pour it into the processor. Put the whipping attachment on the processor and whip.
![]()
members.shaw.ca/troysters_pix/no fat canned milk.jpg[/img]
![]()
members.shaw.ca/troysters_pix/pour milk.jpg[/img]
Whip it on a medium-to-high setting and allow it to continue until it increases considerably in volume. Stop it and check the consistency.
***This is very important, DO NOT ADD ANYTHING UNTIL IT REACHES THE DESIRED CONSISTENCY
![]()
members.shaw.ca/troysters_pix/check consistency.jpg[/img]
Once you're happy with the "thickness", put the lid back on and WHILE IT'S WHIPPING add a tblspn or two of vanilla (or less or more to taste -- totally up to you).
![]()
members.shaw.ca/troysters_pix/add vanilia.jpg[/img]
Add Splenda to taste.
![]()
members.shaw.ca/troysters_pix/Add Splenda.jpg[/img]
If using, add a couple teaspoons of sugar free syrup (or more or less to taste -- not too much or you will re-liquify the whipped cream and it won't whip up again).
Add to your pancakes, add some fruit and dig in:
Here's the trick (there's always a trick with the fat-free stuff). This is based on condesed, fat free canned milk (unsweetened, of course). It will whip up much like cream, but because there is no fat, it farily quicly turns back to milk (just like whipped egg whites). The colder it is, the longer it will hold. So, I place the can of milk in the fridge over night. Other than that, it's quite simple and very tasty. Make and eat immediately. We put the remainder in a sealed bowl in the fridge and it whips up again quite nicely...
The milk will increase considerably in volume when you whip it (four or more times). Remarkably, there is only 30 - 40 calories per cup of this stuff... and half of that is protein calories!!
Ingredients:
- can of no fat milk, unsweetend
- vanilla extract
- Splenda
- sugar free syrup flavor (optional)
Equipment:
- Food processor (blender doesn't work so well, I've tried)
- Spatula
- Mouth to eat with
Put the can of milk in the fridge overnight.
Remove the can, shake it up, open it and pour it into the processor. Put the whipping attachment on the processor and whip.
Whip it on a medium-to-high setting and allow it to continue until it increases considerably in volume. Stop it and check the consistency.
***This is very important, DO NOT ADD ANYTHING UNTIL IT REACHES THE DESIRED CONSISTENCY
Once you're happy with the "thickness", put the lid back on and WHILE IT'S WHIPPING add a tblspn or two of vanilla (or less or more to taste -- totally up to you).
Add Splenda to taste.
If using, add a couple teaspoons of sugar free syrup (or more or less to taste -- not too much or you will re-liquify the whipped cream and it won't whip up again).
Add to your pancakes, add some fruit and dig in: