Low Fat Whipped Toppings for Desserts

Light and Creamy, Perfect Additions Without a Lot of Fat

Sep 11, 2008 Renee Shelton

A piece of pie or a slice of cake seems incomplete without a sauce or whipped cream alongside it. Try these recipes in place of whipped cream for a sweet dessert topping.

Whipping Cream and Other Toppings

Whipped cream is an old standby when it comes to dessert toppings. It is sweet, creamy, foamy, and adds a nice look when mounded on top of sliced and plated desserts. However, whole cream is loaded with saturated fat and cholesterol: according to the USDA National Nutrient Database 1 tablespoon of heavy, unwhipped cream contains 21 grams of cholesterol. Considering how much is topped on generally, it can add up, and that is not including the dessert itself.

Unfortunately, many of the non-dairy and cholesterol-free manufactured whipped toppings that can be found in the markets may have heavy amounts of trans fats and preservatives. Trying to forgo the negatives of cholesterol may bring other negatives from highly processed foods.

Here are two different whipped toppings to make at home, one with canned evaporated milk and another with nonfat dry milk powder. Don’t expect the exact same taste as sweetened heavy whipping cream, but if you are looking to make something at home for a topping for dessert, these can’t be beat.

Evaporated Milk Whipped Topping

Ingredients

• 1 c evaporated milk
• 1/4 c powdered sugar
• 1 tsp vanilla extract

Procedure

1. In the bowl of a stainless steel, stand-up mixer (or a large bowl if using a hand-held beater), pour in the canned milk.
2. Place in freezer until ice crystals form around the edges. The evaporated milk must be ice cold for it stiffen up nicely. Placing the whip attachment or beaters in the freezer as well helps to keep it the temp when beating.
3. Attach the bowl and the whip and beat using high speed until the cream is lightened and frothy. Add in the powdered sugar slowly and last the vanilla extract and continue beating until stiff.
4. Serve immediately as a topping for desserts.

Nonfat Dry Milk Whipped Topping

Ingredients

• 1/2 c iced water
• 1/2 c nonfat dry milk
• 1 1/2 tsp unflavored plain gelatin
• 2 Tbsp cold water
• 2 Tbsp boiling water
• 1/4 c powdered sugar
• 1 tsp vanilla extract

Procedure

1. In the bowl of a stainless steel, stand-up mixer (or a large bowl if using a hand-held beater), add in the iced water and nonfat dry milk. Mix until combined.
2. Place in freezer for about 15 minutes while you are mixing the gelatin.
3. Sprinkle gelatin over the 2 Tbsp cold water and allow the gelatin to bloom for 3 minutes. Add in the boiling water and stir to dissolve. Let gelatin mixture to cool to room temperature.
4. Remove the mixture from freezer and whip until stiff peaks form. Add in the cooled gelatin, powdered sugar and the vanilla extract. Beat mixture until everything is combined.
5. Serve as a topping for desserts.
6. Variation: To make without the use of gelatin, combine 3/4 c iced water and 2/3 c nonfat dry milk together. Chill mixture15 minutes, and beat until stiff. Slowly add in 1/4 c powdered sugar and 1 tsp vanilla extract, and continue beating until stiff and incorporated.

Notes and Tips:

• There is a slight flavor difference between store or generic brands of evaporated milk and dry nonfat milk. However it is small and when eaten with a piece of cake or slice of pie isn’t really noticed, so use whatever you have in your pantry.
• Use only powdered sugar as the granulated type doesn’t help the whipping at all, and seems to deflate it once it is added.
• Both recipes will not hold for the next day, so use them immediately after making or the same day soon after whipping for best results.
• Sugar and extract amounts can be reduced or increased as desired.

The copyright of the article Low Fat Whipped Toppings for Desserts in Healthy Cooking is owned by Renee Shelton. Permission to republish Low Fat Whipped Toppings for Desserts in print or online must be granted by the author in writing.