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Low-Fat Whipped Topping (Home-made)

 
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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
 

Ingredients

1 teaspoon gelatin, unflavored
unflavored
*
2 teaspoons water
½ cup milk, skim
¼ cup milk, skim, (non fat) powder
1 tablespoon sugar
½ teaspoon vanilla extract

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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

barb
http://diabeticsnacker.blogspot.com/
 about 10 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
 about 10 years ago

Where are the directions?

zhangbo
Toronto, Canada
 about 10 years ago

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

Mikekey
Seattle, United States
 over 9 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
 over 9 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.

Kingston, Canada
 20 days ago

I just made this hoping to get something close to whipped topping and I think something is off with the recipe. I followed it very carefully. It turned out very thick and gelatin like versus airy and light. I ended up adding much more skim milk and that definitely improved the texture. Either there is too much gelatin (1 teaspoon) or there's not enough milk (1/2 cup). I ended up adding 2/3 of a cup more milk. Also I don't know if the skim milk powder is needed but it added a chemical after taste to the whipped topping. I'm curious if this whipped topping would work without it?

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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