Low-Fat Whipped Topping (Home-made)

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Saved in 3 recipe boxes and 1 cookbook
add your photo of this recipe! Low-Fat Whipped Topping (Home-made) Low-Fat Whipped Topping (Home-made) Low-Fat Whipped Topping (Home-made)

No need to use store bought whipped topping, you can make your own with a much shorter ingredient list. This is much healthier, completely fat free and does not contain any chemicals or hydrogenated products at all.

Yield

8

servings

Prep

15

min

Cook

5

min

Ready

90

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 
Metric measurements

Ingredients

1teaspoon gelatin powder unflavored*
2teaspoons water
½cup milk, skimVideo
¼cup milk, skim, (non fat) powderVideo
1tablespoon sugarVideo
½teaspoon vanilla extractVideo
* not incl. in nutrient facts

Directions

Soften gelatin in water for 5 minutes.

Stir nonfat dry milk into skim milk in saucepan.

Heat to simmering.

Add softened gelatin.

Stir until gelatin is dissolved.

Add vanilla and sugar.

Chill until mixture begins to thicken.

Beat with electric mixer or rotary beater until very thick and light.

Makes 2 cups.

NOTE: Whipped topping may be stored in refrigerator for use within several days or can be frozen for longer storage.

First published: last updated: 2015-01-08

2 stars - based on 7 ratings, best: 5, worst: 0, reviews: 2

Reviews Add a review

+1

almost 4 years

Sorry, this just didn't work out for us. After beating it for 15 minutes on high speed, I finally had a creamy smooth texture. I put it in the fridge and when we went to use it a couple of hours later, it had a very airy, whipped "jello" texture. That would have been fine, but the taste is a VERY powdered milk flavor.

+1

almost 5 years

This works fairly well, make certain you whip it up on the highest speed your mixer can go for a good 5 to 10 minutes and it fluffs up nicely.

I found that it's a good idea to use it fairly quickly. After sitting for the while it seemed to gel up quite stiffly. Was able to re-whip it for 5 to 10 minutes and get it back to a nice creamy texture again however. Good to experiment with and works great when mixed into a mousse.

barb
http://diabeticsnacker.blogspot.com/
 almost 5 years ago

Good recipes, nice to have thanks. I buy a ton of fat free cool whip so hope this works!


Jersey City, United States
 over 4 years ago

Where are the directions?

zhangbo
Toronto, Canada
 over 4 years ago

Thanks for your comment, just updated the recipe, now it is completed. Enjoy!

Mikekey
Seattle, United States
 almost 4 years ago

P.S. to my review-I posted the photo so you could see the "airy" texture I mentioned.

happyzhangbo
Key Largo, United States
 almost 4 years ago

We made this recipe last year, I thought the flavor was ok, and it didn't turn out as fluffy as store-bought, there wasn't enough air whipped in, and as the review described, once it sat for a while, it deflated, and you really had to whip it again.

 

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Nutrition Facts

Serving Size 20g (0.7 oz)
Amount per Serving
Calories 190% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 20mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 0%
Calcium 5% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 
 
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