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- - whipped cream (http://forum.lowcarber.org/showthread.php?t=87585)

quick question:
one of my favorite snacks to have is sugar-free jello....is it okay to top it with whipped cream? I looked at the label in the supermarket and it says less than 1 gram of carbs....is it okay to have during induction? what brand is best??

oh and also, do eggwhite omlets have the same amt of carbs as regular omlets?

I'd love for someone to get back to me :roll:

Hi Merrymash.

Quote:

one of my favorite snacks to have is sugar-free jello....is it okay to top it with whipped cream? I looked at the label in the supermarket and it says less than 1 gram of carbs....is it okay to have during induction? what brand is best??

Whipped cream would be OK in Induction. BUT BUT BUT BUT The stuff that comes in cans that you squirt out has SUGAR! How big is the 'serving size' at the top of the table that gives the carb count? It could be REALLY small - a teaspoon, perhaps. check that before slathering it on. On the other hand, you could whip up your own. Heavy or whipping cream (about 35% butter fat) has only 6.6 carbs per cup.

Quote:

oh and also, do eggwhite omlets have the same amt of carbs as regular omlets?

Egg yolks hold the carbs (1 per egg) for the whole egg. So if you use only the whites, it should be carb-free. But the yolks also have all the major nutrients and are a fabulous source of many essential things. So it's a carb well spent to eat the whole egg.

:wave:

Quote:

Egg yolks hold the carbs (1 per egg) for the whole egg. So if you use only the whites, it should be carb-free.

Sorry I gotta butt in here. Both the whites and yolks have carbs.
In a large egg .34 in the whites and .30 in the yolk. But that's no reason not to eat them. Eggs are good food! :)

Here are the instructions on how to stabilize whipped cream so it won't "fall" in the fridge.

Or, you can get a whipped cream bomb. I really like the one made by ISI.

For each cup of cream use 1/2 teaspoon plain gelatin and 1 tablespoon cold water.

Soften gelatin by sprinkling it over cold water and letting it sit for for 5 minutes.

Dissolve by placing it in a container over a small pot of simmering water. Or microwave in 5 second increments until melted.

Whip the cream until barely stiff.

Add melted gelatin all at once to cream during whipping.
Stop whipping when cream forms soft peaks.

Karen

Thanks for the correction to the egg & carb thing from our resident chef, Karen.

I just gotta ask...

".34 in the whites and .30 in the yolk"

That comes to .64, so where did the other .36 go, in the shell? LOL! Just being a smartmouth. :)

Eggs only have 0.6 each, smartmouth. ;)

:lol:

I was thinking percentage, not grams. Duh!