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

I tried a recipe from "the Allergy Self-Help Cookbook" by Marjorie Hurt-Jones, RN for tofu whipped cream, and it was great. Two days in the fridge, and it's still fluffy & creamy, not separating or going watery. The secret is to use the SILKEN tofu, not regular tofu floating in water.

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.


I also found a recipe for tofu "sour cream", accompanying a recipe for Stroganoff. Truthfully, I haven't made it, but it sounds wonderful. To use in cooking, you add it at the end of the recipe, just like dairy sour cream, to prevent separation and curdling. This is from Annemarie Colbin's "the Natural Gourmet"

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]