1/2 cup instant dry milk
1/3 cup cold water
2 tbsp lemon juice
2 tbsp sugar
1/4 cup dry sugar substitute (equal
1 to 1/4 c sugar),optional
1/2 tsp vanilla
Directions
Combine the dry milk and water and refrigerate for 30 minutes. Beat
at high speed for 4 minutes. Add lemon juice to whipped milk and beat
at high speed for 4 minutes. Stir the sugar an sugar substitute
together an add gradually to the whipped milk while it is being
beaten. add vanilla to whipped topping and refrigerate until used.
Yields 24 servings of 2 tbsp each. Prepare as close to serving time
as possible as it loses volume after a period of time. Nutritive
value per serving (2 Tbsp): CAL 12; CHO 2 gm; PRO Negl; FAT Negl NA 6
mg; FOOD EXCHANGES PER SERVING: 2 tbsp may be considered free (1/3 c
is one vegetable exchange. Source: The New Diabetic Cookbook by Mabel
Cavaiani, R.D.
Servings: 3 cups
Low Cal Whipped Topping Recipe brought to you by Recipe Ideas
Categories: Diabetic; Diet; Healthy; Low Calorie
The History of Recipes
It is quite feasible to follow the history of recipes far back into the far past, certainly as far into history as the early Egyptians, and maybe further still. Having said that, mostly, these early cookbooks were just simple hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, is a series of stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Progressing into The time of the romans around 25BC a roman called Apicius created some documents describing recipes cooked by his fellow Romans. In his scrolls, he tells us how the roman meals were split into appetizers, main course and afters, a very modern way of dining. This early Roman chef recounts how the cooks of Roman times were skilled in the use of a wide range of spices and herbs, including a few you will know like basil, rue and dill. Later, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from Arab countries, including rosemary and coriander. The introduction of these new foods and spices led to a torrent in manuscripts on cookery, the majority of which are now in private collections. During the next few hundred years, the powerful and rich competed with each other to lay on the best banquets, and as a consequence, the best cooks and their recipe collections were highly sought after. Notwithstanding that, it was during the nineteenth century the formal cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, testing, and writing down recipes to help cooks of their time. Like it or not, the introduction of TV gave us cooking programs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Low Cal Whipped Topping recipe.
