Creamy Low-Fat Whipped Topping
This Creamy Low-Fat Whipped Topping offers a deliciously light alternative to traditional whipped cream, providing a guilt-free way to elevate your desserts. Perfect for those watching their fat intake, this recipe utilizes evaporated milk and a touch of healthy oil, blended with the sweetness of Splenda, making it suitable for low-sugar diets as well. The airy texture and rich flavor of this whipped topping can complement fruits, cakes, or any dessert you fancy, without the added calories of heavy cream. Enjoy its versatility in various recipes and its easy preparation process!
4
Servings
35
Calories
5
Ingredients
Ingredients
Evaporated milk
5 ounces (Cold, straight from the can)
Cold water
2 tablespoons (N/A)
Unflavored gelatin
1 teaspoon (N/A)
Splenda (or sugar)
2 tablespoons (N/A)
Corn oil or safflower oil
3 tablespoons (N/A)
Instructions
1
Begin by chilling the evaporated milk until it reaches a very cold temperature, which is essential for whipping. Pour the milk into a shallow tray, bowl, or even ice cube trays and place it in the freezer. Watch for ice crystals to start forming around the edges—this indicates it's ready.
2
While the milk is chilling, prepare the gelatin mixture. In a small dish, combine the unflavored gelatin and cold water, letting them sit without stirring for about a minute.
3
Next, create a warm water bath by placing this dish in a larger bowl or saucepan filled with hot water. Allow the mixture to sit for about 5 minutes until the gelatin is fully dissolved. Remove from the water bath and let it cool slightly.
4
Once the milk is adequately chilled, use a medium-sized bowl to beat the milk with an electric mixer on high speed until stiff peaks begin to form.
5
Gradually incorporate the Splenda (or sugar), followed by the corn or safflower oil, and finally, the cooled gelatin mixture. Continue beating until the mixture forms stiff peaks again.
6
Transfer the finished whipped topping into an airtight container and place it in the freezer for approximately 10 minutes. Afterward, transfer it to the refrigerator, where it will thicken further.
7
Before serving, give the whipped topping a gentle stir to soften it slightly. This low-fat whipped topping can be stored in the refrigerator for up to 3 days.
Nutrition Information
2
Fat
3.5
Carbs
1.25
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Low-Fat Whipped Topping?
It is a light, airy alternative to traditional whipped cream made with evaporated milk, unflavored gelatin, and a touch of oil.
Is this whipped topping suitable for low-fat diets?
Yes, it is specifically designed to be low-fat, containing only 2 grams of fat per serving.
Can I eat this if I am on a low-sugar diet?
Yes, the recipe uses Splenda as a sweetener, making it appropriate for those monitoring their sugar intake.
What are the primary ingredients needed?
The main ingredients are 5 ounces of evaporated milk, cold water, unflavored gelatin, Splenda or sugar, and corn or safflower oil.
How many calories are in one serving?
There are approximately 35 calories per serving of this whipped topping.
How much fat is in each serving?
Each serving contains 2 grams of fat.
What is the carbohydrate content?
There are 3.5 grams of carbohydrates per serving.
How much protein does this topping provide?
Each serving provides 1.25 grams of protein.
How should I prepare the evaporated milk?
The milk should be chilled in the freezer until ice crystals begin to form around the edges before whipping.
Why must the evaporated milk be very cold?
Chilling the milk until it is almost frozen is essential for it to whip into stiff peaks.
How do I prepare the gelatin?
Combine the unflavored gelatin with 2 tablespoons of cold water and let it sit without stirring for one minute.
How do I dissolve the gelatin mixture?
Place the dish of gelatin in a larger bowl of hot water for about 5 minutes until it is fully dissolved.
What type of oil is recommended?
You can use either corn oil or safflower oil for this recipe.
Can I use regular sugar instead of Splenda?
Yes, the recipe allows for the substitution of 2 tablespoons of sugar in place of Splenda.
What equipment is needed to whip the topping?
An electric mixer is required to beat the milk on high speed.
What consistency should I look for when beating the milk?
You should beat the milk until stiff peaks form.
When do I add the sweetener and oil?
Incorporate the Splenda, oil, and gelatin mixture gradually after the milk has already formed stiff peaks.
What is the final step after whipping?
Transfer the topping to an airtight container and freeze for 10 minutes, then move it to the refrigerator.
How long does the topping need to be in the freezer?
It should be placed in the freezer for approximately 10 minutes to set.
How long can this whipped topping be stored?
It can be stored in the refrigerator for up to 3 days.
What should I do right before serving?
Give the topping a gentle stir to soften it slightly before adding it to your dessert.
Is this topping good for fruit?
Yes, its light and airy texture makes it a perfect complement for fresh fruit.
Can I use this on cakes?
Absolutely, it serves as a delicious and low-fat garnish for various cakes.
How many servings does the recipe make?
This recipe yields 4 servings.
What size bowl should I use for whipping?
A medium-sized bowl is recommended for beating the evaporated milk.
Does the topping contain fiber?
No, this whipped topping does not contain any fiber.
What is the purpose of the gelatin?
The gelatin acts as a stabilizer to help the whipped topping maintain its structure and thickness.
Is the preparation process difficult?
No, it is an easy preparation process that involves chilling, dissolving gelatin, and whipping.
How do I know when the milk is ready to be whipped?
It is ready when ice crystals start forming around the edges of the tray or bowl in the freezer.
Can I use safflower oil instead of corn oil?
Yes, both safflower oil and corn oil are acceptable healthy oil options for this recipe.