This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Dessert should close the meal gently and not in a pyrotechnic blaze of glory." -Alan Koehler, Cookbook author
This is a great technique, but the whipped cream is not very stable and has to be used within about 30 - 45 minutes of being made. Keep it very chilled. It also works well with non-fat evaporated milk, but it will have a more caramelized flavor.
Servings: 12 | Serving size: 1/3 cup (makes 4 cups)
Cooking Time: 30 Minutes
This recipe is not easily multiplied and doesn’t keep well. The whipped cream can be made up to 30 minutes in advance but must be kept very cold. Whisk lightly before serving.
In a small bowl, sprinkle the packet of unflavored gelatin over the cold water and let stand until the gelatin absorbs the water.
In a medium saucepan over medium-low heat, scald the milk.
Remove from the heat and add it to the gelatin, whisking until the gelatin dissolves.
Stir in the Splenda and vanilla extract.
Refrigerate, stirring every ten minutes, until very cold (about 1 1/2 hours) and then place in a large bowl of ice water for 30 minutes, and let it stand, whisking often.
Using a handheld mixer set at high speed, beat until the mixture is thick and fluffy.
Serving size: 1/3 cup
|Calories 21||Calories from Fat 3|
|% Daily Value|
|Total Fat 0g||1%|
|Saturated Fat 0g||1%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 3g||1%|
|Dietary Fiber 0g||0%|
|Vitamin A 1%||Vitamin C 1%|
|Calcium 4%||Iron 0%|
|Vitamin K 0 mcg||Potassium 56 mg|
|Magnesium 5 mg|