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