Ok, I am not a cook. I have been doing great keeping carbs under 20 and my cals about 1200 (I honestly try to get them higher). One thing I cant live without (and thank the lord it has caused no stalls) is my SF Jello. Now I love my whip cream...but it has sugar alcohols. How do I make whip cream on my own??? Help! I want to keep eating my yummy nightly dessert, but I only want to eat it if its going to be good for me. I am taking this WOE very seriously.

Very easy, get a container of Whipping Cream, add 1tsp of vanilla extract, 5+ packages of Splenda, and I put it in the blender, mixes it up in 30 seconds.

If you'd rather beat by hand, put ingredients into a metal bowl (colder the better), beat on low/med/high until frothy.

Enjoy!

LL

lucy lucy is right about the process, however, if you are really worried about stalls I would not put 5+ packs of splenda. I only use 1(max two) and it is still quite sweet. Plus, the sweetness of your jello wil probably mean that you don't need your whip cream as sweet.

I just whip the cream. I don't add splenda or vanilla. The jello is so sweet that you don't need anymore sweetness added. Maybe it is because I'm from the U.K. We don't have such a sweet tooth as Americans!! No Offence intended!!

Get the iSi cream whipper. It's a metal canister into which you pour fresh heavy cream. Add a few Splenda packets. Pop on a NO2 cartridge, shake it, and you have fresh, whipped cream without additives or sugar. I use mine every night on SF jello -- love it. Do a search on the net and you will find it.

They're right except there's one thing that's MOST important. Don't overwhip it or it'll turn into butter. "I did it in my home economics class" You'll be bummed to have to eat sweet butter on your jello. hehe Also, get some "Thicken Thin Not Sugar" thickener and add 1-2 tsp to it and it'll keep in your fridge for days without getting watery underneath. Enjoy, Annie

P.S. I forgot to add, do the thicken thin not sugar prior to whipping it. and whatever you do, don't add more than 2 tsp's (go slowly) or it'll end so thick you'll think it's wall plaster. Annie

Instead of powder sweetener, I use LIQUID sweet-n-low. No carbs.

you can also use some davinci syrup to sweeten it up some if you need to. Thats made with liquid splenda and adds no carbs.

I whip mine without any sweetner or vanilla and the SF jello is sweet enough.

I use the flavored syrups in mine. A few drops of orange Taini syrup in my whipped cream to go with orange jello or chocolate syrup to go on coffe - wonderful!

I also like making it with Stevia liquid or Divinci syrup. SF of course
Angel

Wow thanks for the great ideas! I am of to whip it good!!!! Great idea to add the flavors! Yummm

.................Its SO yammy......I cant without it....unlimted stuff to do with that..........:-)))))))..........

I dont even whip the cream I just add about 2 tsps over the jello
Lazy me hehe

Also very important is to use NON-pasteurized whipping cream. The pasteurized (usually labeled "ultra-pasteurized") is fine for tea or coffee or on berries, but it doesn't stay whipped. It will whip up for you, but it goes soft again. Non-pasteurized whipping cream stays peaked.

How does one find non-pasteurized cream, you ask? Well, if it doesn't say it's pasteurized, you've found the right carton. I believe A&E calls theirs "old fashioned."