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
Written recipes as a concept can be tracked far back into antiquity, in fact as far back as the early Egyptians, and quite possibly further than that. Interesting though that maybe, these, ancient recipes were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe in existence, according to experts is a series of tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. Later on, in The time of the romans 25BC a roman called Apicius created some scripts describing recipes prepared by wealthy Romans. He recounts how the roman meals were separated into hors d`oeuvres, main course and afters, something we still use today. Aspicius also describes how the Roman chefs were skilled in the use of many aromatic flavours, including many that are still in use today like bay, fennel and parsley. Over the succeeding few centuries, the powerful and rich competed with each other to offer the most exotic banquets, and as a consequence, cooks and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, trying out, and recording recipes to help cooks of their time. When we get to the 20th century, cookbooks are in great demand, due to more people being able to read, people having more spare time and disposable income. The arrival of TV gave us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Low Cal Whipped Topping recipe.
