Light “Whipped Cream”
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.
Yield: About 1 cup
Active Time: 10 minutes
Total Time: 10 minutes
- 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
- 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.
- 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.
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