Light “Whipped Cream”
http://www.eatingwell.com/recipes/light_whipped_cream.html
From EatingWell:An extremely versatile surrogate whipped cream. It provides the finishing touch for bread pudding, crisps, cobblers, angel food cake—anything that you would normally slather with whipped cream.
About 1 cup | Active Time: 10 minutes | Total Time: 10 minutes
Ingredients
- 1/3 cup evaporated nonfat milk, chilled
- 1/4 cup sugar
- 2 tablespoons nonfat plain yogurt
- 1 tablespoon orange liqueur, such as Grand Marnier or Cointreau
Preparation
- Beat evaporated milk in a chilled deep mixing bowl with electric beaters until it is the consistency of whipped cream, 1 to 2 minutes. Gradually add sugar, yogurt and liqueur and beat until thickened, several minutes longer. Serve within 1/2 hour.
Nutrition
Per tablespoon : 20 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 4 g Carbohydrates; 0 g Protein; 0 g Fiber; 7 mg Sodium; 18 mg Potassium
Exchanges: Free Food
Tips & Notes
- Whipping Evaporated Fat-Free Milk
- When thoroughly chilled, canned evaporated fat-free milk whips up into a light frothy topping that can be used as a substitute for whipped cream. Before beating, place it in a mixing bowl in the freezer until ice crystals form around edge of bowl, about 30 minutes. Chill beater also. Whipped cream will usually double in volume, but evaporated fat-free milk will triple. The air bubbles dissipate quickly, so it works best in mousses that are bound with gelatin or frozen. Evaporated fat-free milk has a distinctive flavor, which can overpower delicate dishes. It works best when combined with vibrant flavors.