This guest post comes courtesy of Susie T. Gibbs from Fluffy Chix Cook
Fool Whip- The Low Carb, Low Fat Low Calorie Cool Whip Alternative
By: Susie T. Gibbs
After 12 years of living low carb, I must confess that my sweet tooth is virtually dead and buried. I do indulge occasionally though and when I do want a little somepin’ sweet, I go for easy peasy, lemon breezy! That’s Fluffy Chix Cook-speak for simple!
One of my dirty little secrets back in my chubster days was my love of Cool Whip. Hooooo boy, did I love to eat it frozen, by the spoonful. And combine it with peanut butter and semi-sweet morsels? Shut up! I’m totally serious.
But to be quite frank, I had Stage IIIC breast cancer this past year and now-a-days travel the mostly-straight and narrow food path. That means, I limit my exposure to chemicals, partially hydrogenated anything, corn syrup, etcâ€¦and I came up with a quick and easy solution I keep frozen and on hand for sweet-tooth emergencies, in the event they raise their ugly little heads.
I call it Fool Whip, cuz in a pinch in the dark, in a post-apocalyptic world inhabited by zombies where you haven’t tasted Cool Whip in a while it could almost fool you into believing it was Cool Whip. It’s close!
Best of all? Fluffy Chix Fool Whip has only 46 calories per two tablespoon serving and if you subtract for erythritol/xylitol/stevia blend or Truvia, it only has .63g Net Carbs per serving. Dang, even if you were the Greek god, Hercules, and could power down the entire 1-1/2 cup recipe you would only ingest 553cals and 7.5g Net Carbs.
I love piping kisses onto a cookie sheet or toss frozen blueberries and raspberries in Fool Whip, then freeze them to make Fool Whip Kisses and Fool Whip Fruit Bon Bons. I also love to mix a bit of Fool Whip with Peanut Butter and a pinch of Stevia then top a 1/16 slice of banana with it. Freeze the bananas, then drizzle 85% cacao melted chocolate over the top and finish it with a kiss of Fool Whip. One or two of those Peanut Butter Banana Bombs won’t break your carb bank and will satisfy you like nothing else.
Oh and one last Fool Whip Bon Bon combo that tastes so great? Cover a macadamia nut with Fool Whip and top with a tiny bit of crushed 85% cacao chocolate bar. Freeze and serve. Yum! Carbs are negligible, sugar is almost non-existent and they taste divine.
Fool Whip allows me to make quick, cool, and refreshing summer time treats again! And because it’s made with real ingredients, is low carb, low calorie and low fat, there’s nothing dirty about this little secret darlin’! And don’t even get me started about all the pro-biotics from the Greek yogurt! I can shout my love of Fool Whip to infinity and beyond without one tiny spec of guilt!
Fool Whip Recipe
By Susie T. Gibbs and Fluffy Chix Cook
- 4oz Greek God’s Greek Yogurt (Must use Greek yogurt or drained regular yogurt) full fat
- 1/2c Heavy Cream (or the top thick creamy portion of a can of full fat coconut milk)
- 2 3 tsp Erythritol/Xylitol blend, powdered
- 1 pinch Stevia (Sweet Leaf Brand)
- 1 tsp Vanilla Extract
1. Using a coffee grinder, powder erythritol/xylitol blend to a powder sugar consistency. It’s good to make this ahead of time and store it in an airtight jar to help make this recipe speedy.
2. In small heavy bowl, beat Greek yogurt with heavy cream until peaks begin to form. Add sweeteners and vanilla and continue blending with hand mixer until rich and creamy Cool Whip consistency is reached.
3. Serve immediately or store excess in the fridge or freezer.
It’s fun to pipe out little kisses onto a lined baking sheet and freeze any leftover Fool Whip for those sweet tooth emergencies!
What’s your favorite dessert with whipped topping? Let us know in the comments below
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