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Old 11-08-2010, 09:05 AM   #1
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Help me use up HWC!

I bought a liter of HWC and didn't check the expiry date until we got home. It expires on the 11th and I've barely used it, making a chocolate mousse at night. I have more than half of it left. What can I make to use it up?

I'm open to suggestions but mostly dessert or sweet stuff please. Can I make ice cream with this? Thanks in advance!
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Old 11-08-2010, 09:27 AM   #2
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You can make ice cream, there are plenty of recipes on this forum.

Another thing I like to do - add a little vanilla and sweeten to taste, whip it into whipped cream, put some waxed paper on a cookie sheet and make whipped cream "blobs" of about 2 tablespoons each (a heaping table setting tablespoon is what I use) and then freeze til solid - bag up in ziploc freezer bags and then you have whipped cream to top a dessert, cocoa, or make a root beer float any time you like!
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Old 11-08-2010, 09:41 AM   #3
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Quote:
Originally Posted by Charski View Post
You can make ice cream, there are plenty of recipes on this forum.

Another thing I like to do - add a little vanilla and sweeten to taste, whip it into whipped cream, put some waxed paper on a cookie sheet and make whipped cream "blobs" of about 2 tablespoons each (a heaping table setting tablespoon is what I use) and then freeze til solid - bag up in ziploc freezer bags and then you have whipped cream to top a dessert, cocoa, or make a root beer float any time you like!
What a very smart idea! I like this a lot! Perfect for coffee I will try this. Thanks so much!

Everytime I whip it it gets really thick LOL I don't know when to stop. I use an electric mixer and use the slowest speed but in like 10 seconds it's like soft butter, even thicker.

Last edited by dollkey; 11-08-2010 at 09:43 AM..
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Old 11-08-2010, 01:03 PM   #4
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I make ice cream in the Vita Mix using only cream, frozen strawberries and stevia. Ohhh, so good. You could also do it in the bullet in smaller amounts.
I love to whip it and just eat it (add a little sweetener and vanilla) so yummy....hmmm, now maybe that's why I'm fat?

Last edited by lindaokc; 11-08-2010 at 01:45 PM..
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Old 11-08-2010, 01:41 PM   #5
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I didn't try freezing whipped blobs, but I gotta warn you that freezing the cream straight isn't pretty. It curdles when you try to put it in coffee or soup or something. I still have a couple of small containers of it in the freezer--should probably toss it out, they are pretty useless.
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Old 11-08-2010, 01:54 PM   #6
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I would make a vanilla egg custard, egg fritatas, pumpkin custard.

good luck!!!
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Old 11-08-2010, 03:23 PM   #7
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Use it for any cream based soup
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Old 11-09-2010, 01:09 AM   #8
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I've currently used half of it. I made a peanut butter pie
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Old 11-09-2010, 01:15 AM   #9
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Pour a little over some berries (raspberries are my fav) and sweeten to taste. Quick and easy!
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Old 11-09-2010, 07:00 AM   #10
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Dollkey, I'll type up my Creamy Smooth Strawberry Cheesecake (no bake) for you today. Keep an eye open for it.
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Old 11-09-2010, 07:03 AM   #11
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Yum! Thanks Jennifer! I still have about two cups left
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Old 11-09-2010, 07:12 AM   #12
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Swiss Miss Mousse.. love this.
Sometimes I add some chocolate chips or chopped pecans

Linda's Low Carb Menus & Recipes

SWISS MISS MOUSSE
1 cup heavy cream
2 packets diet Swiss Miss hot cocoa mix

Put the cream in a deep medium size mixing bowl. Gently stir in the cocoa mix. Beat with an electric mixer until thick.

Makes 4 servings
Do not freeze

Per Serving: 218 Calories; 22g Fat; 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs


This is a quick and easy dessert with none of the usual Splenda/chocolate bitterness. Be sure to buy the "diet" Swiss Miss, which has fewer carbs per serving than their sugar free cocoa mix. I think that the mousse is a little salty so I will try using just one packet of cocoa mix next time. One packet doesn't have much more sodium than a glass of milk but with two packets you're getting double the sodium plus whatever is in a cup of cream.
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Old 11-09-2010, 07:47 AM   #13
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I pour some cream over pecan halves, add a dash of cinnamon and maybe some Splenda, and eat it like granola breakfast cereal.
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Old 11-09-2010, 07:55 AM   #14
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There's also the Fat Fast Flan:

2 cups heavy whipping cream
6 eggs
1 cup vanilla SF syrup (or other flavor)

Preheat oven to 325. Spray a 10" pie plate with cooking spray.

In mixing bowl, beat eggs and syrup till they are very thoroughly combined. Then slowly add the cream and mix completely. Do not overbeat.

Pour into prepared pie plate. Set plate in a larger pan, such as a big roasting pan, and pour water into the larger pan till it comes halfway up the pie plate. This is called a "water bath" and it is a gentler way of cooking things that are very eggy.

Put the big roasting pan into the oven and bake for one hour. Remove from the oven and set on a rack to cool. Once the custard is cool, take the pie plate out, cover it with plastic wrap, and refrigerate.

Cut into 8 slices. One slice is one Fat Fast "meal." I put a little nutmeg on my slice just before I eat it.

Note: sometimes I use my turkey baster to remove the water from the roasting pan after it's all cooked. That way, I can use potholders to get the pie plate out of the pan without getting them wet. I also use one of those foil roasting pans for the water bath.
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Old 11-09-2010, 08:17 AM   #15
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Send it to me.
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Old 11-09-2010, 11:10 AM   #16
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Keep one cup cream, Dollkey. I have to go into the city and will only be back tomorrow night and can hopefully get around to typing the recipe up for you then.
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