Ingredients for Low Fat Whipped Cream Substitute
- 1 cup evaporated skim milk
- 1/4 cup cold water
- 1 tablespoon unflavored gelatin
- 1/4 cup sugar
- 1 tablespoon corn oil
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How to Make Low Fat Whipped Cream Substitute
- Chill: Pour 1 cup of cold milk into a shallow dish and place it in the freezer. Watch closely; you'll want to see ice crystals forming around the edges (about 10-15 minutes).
- Bloom Gelatin: In a small bowl, sprinkle 1 tablespoon of unflavored gelatin over 1/4 cup cold water. Let it sit for 5 minutes to bloom.
- Dissolve Gelatin: Place the bowl of gelatin and water in a saucepan filled with about 1 inch of hot water. Let it sit until the gelatin is completely dissolved (about 5 minutes). Remove from hot water and stir until cool.
- Whip the Milk: Remove the chilled milk from the freezer. Beat the milk with an electric mixer until soft peaks form.
- Incorporate Sweetener & Oil: Gradually add 1/4 cup of Splenda (or your preferred sweetener) and 1 tablespoon of oil (like canola or vegetable) while continuing to beat.
- Fold in Gelatin: Gently fold in the cooled gelatin mixture until everything is well combined and stiff peaks form.
- Chill & Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the mixture to fully set. Before serving, stir gently to loosen if needed.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
25g
Fat
10g
Carbs
3g