Quote:
Egg yolks hold the carbs (1 per egg) for the whole egg. So if you use only the whites, it should be carb-free.
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Sorry I gotta butt in here. Both the whites and yolks have carbs.
In a large egg .34 in the whites and .30 in the yolk. But that's no reason not to eat them. Eggs are good food!
Here are the instructions on how to stabilize whipped cream so it won't "fall" in the fridge.
Or, you can get a whipped cream bomb. I really like the one made by
ISI.
For each cup of cream use 1/2 teaspoon plain gelatin and 1 tablespoon cold water.
Soften gelatin by sprinkling it over cold water and letting it sit for for 5 minutes.
Dissolve by placing it in a container over a small pot of simmering water. Or microwave in 5 second increments until melted.
Whip the cream until barely stiff.
Add melted gelatin all at once to cream during whipping.
Stop whipping when cream forms soft peaks.
Karen