Post by Arvilla on Sept 25, 2002 17:59:47 GMT -6
WHIPPED TOPPING (COOL WHIP = SATURATED TROPICAL OILS)
1 c. evaporated skim milk
2 tsp. lemon juice
1. Chill skim milk in a metal bowl in freezer until ice crystal begin to form. 2. Whip milk with lemon juice at high speed until tripled in volume. Make 1 1/4 cup. Serving size 2 tablespoons. (16 calories)
For plain, this one might work without the coffee granules.
COFFEE WHIPPED CREAM TOPPING
1 c. heavy cream
2 tbsp. powdered sugar
1 tsp. coffee grounds
Beat heavy cream until it holds its shape. Sift powdered sugar over top. Beat until soft peaks form. Add coffee grounds.
WHIPPED TOPPING
2 egg whites
1 c. sugar
1/2 c. fruit juice (any kind on hand;
peach, fruit thingytail, pineapple,
etc.)
Chill bowl and beaters. Make sure juice is cold. Beat egg whites, juice and sugar on high. Longer you beat the thicker the meringue. Keep refrigerated. For coconut pie I toast coconut in oven and sprinkle on top of meringue. Do not bake. Can be used on deserts or pies and can be piled up high on pies and hold shape good!
WHIPPED TOPPING
1/2 c. non fat dry milk
1/2 c. ice water
1 tbsp. lemon juice
3 tbsp. oil
1/2 tsp. grated lemon rind
3 tbsp. sugar
Whip milk, lemon juice and ice water for about 5 minutes. Whip in oil, sugar and seasonings. (You can season with 1 teaspoon vanilla instead of lemon rind, if preferred.) Makes 1 quart. NOTE: Do not use corn oil in this recipe, as it has too distinctive a flavor.
FROZEN WHIPPED TOPPING SUBSTITUTE
2 egg whites
7 oz. jar marshmallow creme
Salt to taste
Vanilla to taste
Beat egg whites to soft peaks. Add marshmallow creme and beat until firm. Add salt and vanilla to taste. Keep refrigerated.
WHIPPED CREAM TOPPING
1 (16 oz.) heavy cream
1 c. milk
1 pkg. instant pudding
Put all in bowl and beat until stiff.
1 c. evaporated skim milk
2 tsp. lemon juice
1. Chill skim milk in a metal bowl in freezer until ice crystal begin to form. 2. Whip milk with lemon juice at high speed until tripled in volume. Make 1 1/4 cup. Serving size 2 tablespoons. (16 calories)
For plain, this one might work without the coffee granules.
COFFEE WHIPPED CREAM TOPPING
1 c. heavy cream
2 tbsp. powdered sugar
1 tsp. coffee grounds
Beat heavy cream until it holds its shape. Sift powdered sugar over top. Beat until soft peaks form. Add coffee grounds.
WHIPPED TOPPING
2 egg whites
1 c. sugar
1/2 c. fruit juice (any kind on hand;
peach, fruit thingytail, pineapple,
etc.)
Chill bowl and beaters. Make sure juice is cold. Beat egg whites, juice and sugar on high. Longer you beat the thicker the meringue. Keep refrigerated. For coconut pie I toast coconut in oven and sprinkle on top of meringue. Do not bake. Can be used on deserts or pies and can be piled up high on pies and hold shape good!
WHIPPED TOPPING
1/2 c. non fat dry milk
1/2 c. ice water
1 tbsp. lemon juice
3 tbsp. oil
1/2 tsp. grated lemon rind
3 tbsp. sugar
Whip milk, lemon juice and ice water for about 5 minutes. Whip in oil, sugar and seasonings. (You can season with 1 teaspoon vanilla instead of lemon rind, if preferred.) Makes 1 quart. NOTE: Do not use corn oil in this recipe, as it has too distinctive a flavor.
FROZEN WHIPPED TOPPING SUBSTITUTE
2 egg whites
7 oz. jar marshmallow creme
Salt to taste
Vanilla to taste
Beat egg whites to soft peaks. Add marshmallow creme and beat until firm. Add salt and vanilla to taste. Keep refrigerated.
WHIPPED CREAM TOPPING
1 (16 oz.) heavy cream
1 c. milk
1 pkg. instant pudding
Put all in bowl and beat until stiff.