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Old 09-13-2010, 08:37 AM   #1
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cool whip?

is cool whip ok to eat?
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Old 09-13-2010, 08:41 AM   #2
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i believe it contains sugar. Try whipping cream (available in a small carton in the grocers milk section) - beat it with a few packets of sweetener.
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Old 09-13-2010, 08:46 AM   #3
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I've been buying Land O Lakes sugar free extra creamy whipping cream in the canister thingee...it's yummy!

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Old 09-13-2010, 09:03 AM   #4
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what I needed it for was a no bake cheesecake that I am converting to low carb, so do you think the heavy whipping cream if beat will stand up like cool whip...or the land o lakes one...where did you get that by the way it looks so good
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Old 09-13-2010, 09:13 AM   #5
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Quote:
Originally Posted by bent_not_broken View Post
so do you think the heavy whipping cream if beat will stand up like cool whip
Yes, it should stand up well...maybe you could try whipping egg whites to get the stiff peaks??

Quote:
Originally Posted by bent_not_broken View Post
or the land o lakes one...where did you get that by the way it looks so good
I buy it at wal-mart or publix around here, which ever is cheapest.
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Old 09-13-2010, 09:22 AM   #6
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The Heavy Whipping Cream near the coffee creamers in the diary case look for one with only cream as the ingredient
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Old 09-13-2010, 09:30 AM   #7
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thanks everybody....I started a low carb healthy journey facebook page so I am putting all my recipes on there and that one I was trying to convert....
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Old 09-13-2010, 09:37 AM   #8
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Laurie, you're going to love using the real whipping cream. Look at it this way, Cool Whip hasn't been around forever. The real heavy whipping cream is what people used to use to make those pretty dollops at the top of desserts. Once you have it, trust me, you'll never go back to that icky hydrogenated CW!
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Old 09-13-2010, 10:09 AM   #9
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Quote:
Originally Posted by bent_not_broken View Post
what I needed it for was a no bake cheesecake that I am converting to low carb, so do you think the heavy whipping cream if beat will stand up like cool whip...or the land o lakes one...where did you get that by the way it looks so good
I make the jello no bake cheesecake pie all the time. Get a pint of heavy whipping cream, pour into a mixing bowl, add some sweetener and a touch of vanilla extract and whip until pretty firm. It will sub perfectly for cool whip in the pie, but MUCH less in carbs, and MUCH healthier as cool whip contains HFCS and is made out of crappy veg. oils.
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Old 09-13-2010, 11:18 AM   #10
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Quote:
Originally Posted by Speck333 View Post
I make the jello no bake cheesecake pie all the time. Get a pint of heavy whipping cream, pour into a mixing bowl, add some sweetener and a touch of vanilla extract and whip until pretty firm. It will sub perfectly for cool whip in the pie, but MUCH less in carbs, and MUCH healthier as cool whip contains HFCS and is made out of crappy veg. oils.
Speck, can I have that recipe please??...My hubby just started this woe and he LOVES no bake cheesecake...thanks
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Old 09-13-2010, 09:26 PM   #11
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Speck, can I have that recipe please??...My hubby just started this woe and he LOVES no bake cheesecake...thanks
Here's the original recipe No-Bake Cheesecake Pie Recipe | Taste of Home Recipes

I sub real whipped cream and use full fat cheeses. You can also skip the graham cracker crumbs, but I throw about a tsp in the bottom of the pan for fun.

p.s. good job gettin' dh on board!
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Old 09-14-2010, 09:03 AM   #12
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What you can also do to stabilize the whipped cream (which I do often because I think cool whip is vile) is use gelatin. I don't think gelatin has any carbs in it either. It will keep the cream from weeping for much longer (if you want to be able to keep the cake longer than a couple of days). You can find the gelatin stuff where they keep the Jello products.

Here are some basic directions I found online (obviously you would substitute the sugar):

1 tsp. plain gelatin
2 tbsp. cold water
1 c. whipping cream
3 tbsp. powdered sugar
1/2 tsp. vanilla

Add gelatin to cold water in small pan. Set this over boiling water until it is clear. Do not stir. Cool to room temperature. Meanwhile whip the cream until it is medium thick. Pour gelatin mixture into the center of cream while mixer is going. Pour in the gelatin all at once and continue beating. Add powdered sugar and vanilla. Beat until cream stands in stiff peaks. Use as frosting for cakes or dessert decoration.
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Old 09-14-2010, 09:08 AM   #13
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IF you have to have a crust process an Atkins bar and use it for the crust (lots of flavors) and USE the gelatin addeed to HWC makes all the differance in the world
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Old 09-14-2010, 01:40 PM   #14
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IF you have to have a crust process an Atkins bar and use it for the crust (lots of flavors) and USE the gelatin addeed to HWC makes all the differance in the world
cool idea!
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Old 09-14-2010, 01:44 PM   #15
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If I'm not mistaken doesn't Cool Whip contain transfats too? (don't quote me though!)
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Old 09-14-2010, 01:47 PM   #16
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Originally Posted by CarbFree4Me View Post
i believe it contains sugar. Try whipping cream (available in a small carton in the grocers milk section) - beat it with a few packets of sweetener.
They have a no sugar added, but I, too, go for the whipped cream. Julie
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Old 09-14-2010, 02:15 PM   #17
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The only sweet thing I've had since I started is a few of those sugar free gelatins.

We celebrated my wife's and my mother's birthdays over the weekend and the dessert was a friggin' huge, dense, creamy and incredibly delectable looking cheesecake. I believe it weighed 35 lbs. I kept asking my kids, "how is it?" "What's it like?" "how's the crust?" "Going good with that milk?" "how would you describe it to someone who's never had it before?" "On a scale from 1 to 10...."
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Old 09-14-2010, 10:25 PM   #18
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Hi y'all, I've never tried the gelatin trick, but I honestly haven't had any problems with the whipped cream not behaving in this recipe. Believe it or not, it lasts in the fridge without any issues for at least a week.

Rochester -- try the pie, it's easy, and you can make it in as many flavors as sf jello comes in. I made it for myself on my own birthday.
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Old 09-15-2010, 07:40 AM   #19
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Quote:
Originally Posted by Speck333 View Post
I make the jello no bake cheesecake pie all the time. Get a pint of heavy whipping cream, pour into a mixing bowl, add some sweetener and a touch of vanilla extract and whip until pretty firm. It will sub perfectly for cool whip in the pie, but MUCH less in carbs, and MUCH healthier as cool whip contains HFCS and is made out of crappy veg. oils.
Thanks for posting this recipe Speck!!!! I will try this pie!!!!!
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Old 09-15-2010, 07:46 AM   #20
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Rochester, you deserve a sugar-free, low-carb cheesecake! There are lots of recipes in the recipe room.
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Old 09-15-2010, 08:14 AM   #21
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Originally Posted by lisaerinqt04 View Post
I've been buying Land O Lakes sugar free extra creamy whipping cream in the canister thingee...it's yummy!

This stuff is the best! I have to drive 25 miles to buy this as only one grocery store in the entire east bay carries it. It's worth the trip though...super yummy!
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Old 09-15-2010, 08:23 AM   #22
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I am VERY lucky to have a store near me called "Sugarless Delight." They have a low-carb cheesecake that my df (dear fiance) is getting me for my birthday. It is delicious!!

If you live anywhere in the DFW area, I recommend checking them out. They let you taste almost everything. (I think the Netrition online prices are a bit better, though.)
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Old 09-15-2010, 08:28 AM   #23
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Originally Posted by Rochester View Post
The only sweet thing I've had since I started is a few of those sugar free gelatins.

We celebrated my wife's and my mother's birthdays over the weekend and the dessert was a friggin' huge, dense, creamy and incredibly delectable looking cheesecake. I believe it weighed 35 lbs. I kept asking my kids, "how is it?" "What's it like?" "how's the crust?" "Going good with that milk?" "how would you describe it to someone who's never had it before?" "On a scale from 1 to 10...."
Right now for breakfast I'm eating a piece of the new york style cheesecake I made a few days ago. Mmmmm... it came out so perfect! Sweet, dense, creamy...even the crust is super!

Link to the recipe I used...

Basic Low Carb Cheesecake Recipe @CDKitchen

I tweaked the recipe to use 3 eggs and 1 yoke, and I used liquid splenda instead of powdered.

For the crust I mixed 1 1/2 cups almond flour, 4 T butter, a 1/4 t cinnamon, and 1/4 cup powdered splenda mixed together and press into the bottom of your springform pan and bake in 375 oven for 7 minutes. Remove and turn oven off to cool before pre heating to 300.

Seriously delicious! ...especially with some of that Land o Lakes SF whipping cream on top.
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Old 09-15-2010, 09:17 AM   #24
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This is sort of off-topic, but for something sweet I've been buying the chocolate whip cream that comes in the can, filling up a bowl and eating it like ice cream with a spoon. Hardly any carbs and it really gives you a chocolate fix! I'm sure the same could be accomplished by whipping Heavy Cream and adding some cocoa to it

yum yum!
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