Another newbiie cooking question...
 

Hi everyone,
I have been hesitant to use heavy whipped cream in dessert recipes because it is SO high in calories and I prefer light foods that you can eat more of. I read somewhere that in mousse recipes (which normally call for whipped cream) you can use stiffly beaten egg whites as a substitute for the cream to lighten the calorie load of the dessert. Has anyone tried this, and does it work? It would be GREAT if it does, because so many of the low carb recipes call for cream and I refuse to use it. Any tips or suggestions are appreciated.

Thanks,
Laurie

As far as I know, the only way to actually make egg whites stiff is to add a quarter teaspoon or so of cream of tartar (a white powder found in the spice section; 1.8 carbs per tspn). This is what is used to make meringue. Speaking of which....Mmmmm....I'm going to make some tomorrow!! Hehehe :)

But can the whites be used to replace whipped cream in recipes in which the cream has to be folded in to other ingredients (like in a mousse), as opposed to just used as a topping (like meringue)?

Thanks,
Laurie

Nope I dont think so. However I think traditionally in french mousse recipes they do use whipped egg whites AND whipped cream, so that would prob halve the fat. You just can't get mousse without employing heavy whipped cream.

You won't be able to make a mousse, but a good alternative is flavored meringues. Just make sure your bowl and beaters are real cold. Also the cream of tartar and a little salt make the whites whip higher. Flavor this with SF syrups. It is a very light treat. Or bake them in the oven for treats.

Alot of the recipes I use, I find on "regular" recipe sites and just carb them down. There is a way around everything.