This Month’s Healthy Bite: What are Your Favorite Cool Whip Recipes?

pinit fg en rect gray 20 This Months Healthy Bite: What are Your Favorite Cool Whip Recipes?

For the July version of This Month’s Healthy Bite from FaveHealthyRecipes.com, we asked, “What are your favorite Cool Whip recipes?” We got some absolutely fantastic answers,  so be sure to check them all out:

From Marisa, BnBFinder.com:
Check out her guest post at http://blog.recipelion.com/whitestone-delight-pie/ for her Whitestone Delight Pie

From Kim, Mo Betta:
This is one of my new favorites – ‘Lightened Up Snicker Bar Salad’
http://kim-thislittlelifeofmine.blogspot.com/2012/05/lightened-up-applesnicker-bar-salad.html  

From Kalyn, Kalyn’s Kitchen and Slow Cooker from Scratch:

Two-Ingredient Sugar Free Yogurt Pie (or Parfait)

yogurt jello parfait 4 kalynskitchen 300x300 This Months Healthy Bite: What are Your Favorite Cool Whip Recipes?

From Anne-Marie, This Mama Cooks! On a Dietâ„¢:

My favorite Cool Whip recipe is actually for Thanksgiving Weight Watchers Pumpkin Mousse. It’s a great dessert when you’re trying to lose weight and are tempted to overeat during the holidays as it’s delicious, creamy and filling. However, this recipe isn’t just for the fall. Pumpkin is too good for you not to have year round! So when it goes on sale in the fall, stock up so you can enjoy pumpkin cookies, soups, ice cream and of course this mousse, throughout the year.

You can check out the recipe at http://www.thismamacooks.com/2004/11/weight_watchers-3.html

From Averie, Averie Cooks:

Pink Lemonade Freezer Bars

No-Bake Rolo and Caramel Cheesecake Parfaits

Caramel Pumpkin Whip Dip

From Chef Rachel Albert:

I don’t use cool whip and haven’t for decades. I have no desire to use it and I would discourage my cooking students and friends from using it if they did. It’s full of junky ingredients that undermine health. I don’t buy or eat anything that contains hydrogenated or partially hydrogenated fats or oils, corn syrup, high fructose corn syrup, or polysorbates.

If you want whip cream, I suggest whipping real cream (a hormone free brand) and sweetening with honey and stevia (you don’t need much honey or stevia) to reduce the total sugar calories.

Whipped Cream with Stevia

Hands-on: 10 minutes/ Cooking: 0 / Yield: 4 cups; 8 or more servings

Making your own whipped cream takes less time than driving to the store and standing in line. Once you try it you won’t want to go back to the store bought imitations. It will keep for about five days in the fridge and you’ll find so many delicious ways to serve it. I like to spoon it over fresh berries in the summer and fall. It’s great over chocolate pudding, baked winter squash, Squash Pudding Pie (see The Garden of Eating and The Ice Dream Cookbook or my blog for recipes) or other holiday pies.

Shopping tips: If possible buy locally produced organic heavy cream. Barring that, look for cream labeled Rbgh-free or Rbst-free (the cows weren’t given drugs to pump up milk production). Avoid ultra-pasteurized cream; it’s harder to whip, and the texture isn’t the same. It helps to use a metal bowl and to put the beaters and bowl in the freezer for 15 or more minutes before using them, although I’ve done it without that extra step.

Ingredients:

16 ounces (2 cups) hormone-free heavy, preferably organic, whipping cream, chilled

1/4 teaspoon pure stevia extract powder (a brand with nothing added to it)

1 to 3 tablespoons light colored honey, optional

1 teaspoon pure vanilla extract or alcohol-free vanilla flavoring (double if desired)

1/4 cup cocoa nibs for garnish, optional

1. In an impeccably clean glass or metal bowl, beat the cream with an electric mixer on low speed, and then slowly increase the speed. Set the mixer so it goes as fast as possible without splashing. Don’t start on high or it will splatter. As the cream thickens, turn up the speed. As it gets foamier, start checking for soft peaks, which is what you want. Peaks should bend over at the top when you turn off the beaters and lift them up. As the cream gets thick and fluffy, slow down. If you beat too much, the cream will clump, separate, and turn into butter!

2. Add the stevia and vanilla and beat briefly to distribute. Taste and add 1 tablespoon of honey. Taste and add additional honey 1 tablespoon at a time as needed. Note: Beat only enough to combine or until stiff peaks form.

3. Divide between 8 wine glasses, custard cups, or parfait glasses or store in a covered wide mouth jar or bowl. Cover and refrigerate unused portions. Use within 5 days.

Variations:

* Stabilized Whipped Cream: If you want whipped cream to retain the best texture and you plan to store it for more than a few days, try this: In a small saucepan, sprinkle 1 teaspoon unflavored gelatin over 1 tablespoon cold water and allow to soften for 5 minutes. Heat until the gelatin melts. Add to 1 cup (unwhipped) whipping cream, whisking until gelatin and cream are well blended. Chill for 1 hour. Beat with electric mixer (as described above) until cream is thick and holds its shape. It will thicken even more as it sets in the refrigerator.

From Heather, Join Us, Pull up a Chair:

A delicious coconut lover’s pie!

From Jessica, Mad in Crafts:

My favorite Cool Whip recipes are great for summer! This Lemon Berry Trifle is healthy and delicious, and the layers can be made red, white and blue for Memorial Day or Labor Day. And my Lemon Cool Whip Cookies only have three ingredients!

Thanks to everyone for all the fun responses!

 

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