hi Karen and anyone else looking for delicious lowcarb substitutes for high-fat dairy ingredients -

This recipe is based on one from "The Allergy Self-Help Cookbook" by Marjorie Hurt-Jones. I substituted a pkg of light silken tofu for the ½ lb of regular tofu that was originally called for, also substituted splenda for the sugar, and left out the cinnamon.

Tofu Whipped Cream

3 Tbsp raw cashews
2 Tbsp safflower or other mild oil
2 Tbsp granular Splenda
2-4 Tbsp water
1 tsp vanilla extract
350 gm pkg silken tofu (Mori-nu Lite has fewer carbs too)
pinch salt, optional

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- In blender or food processor, grind the cashews to a fine powder. Add the oil, 2 Tbsp water, vanilla and Splenda. Blend well. Add tofu, a little at a time, until completely blended and creamy. It will thicken a bit with chilling, so you may wish to add 1 or 2 more Tbsp of water for a creamier consistency. I find a pinch of salt, less than 1/8 tsp helps to balance the blandness of the tofu. Chill well. Makes 1-1/2 cups.

total carbs - 11.8 gm, minus 4 gm fiber = 7.8 gm carbs
per 1/4 cup serving : 1.97 - .67 = 1.3 carbs, which is comparable to a similar amount of whipped dairy cream, and bonus of higher protein too.



Tofu Sour Cream

350 gm pkg silken tofu (use the lite, has fewer carbs)
3 Tbsp mild vegetable oil
3 Tbsp fresh lemon juice
1/4 tsp salt

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- Combine all ingredients in blender or food processor until creamy. Makes 1-1/2 cups.

total carbs - 5.8


Doreen

[Edited by doreen T on 06-02-01 at 12:40]