>Nancy Young writes:
>
>SPOONS wrote:
>>
>> I have a recipe that calls for whipped cream but instead of the usual 35%
>> whipping cream I was wondering if I can use 18%, 10% or even 5% cream as a
>> suppstitute? Will they whip up & get stiff like the 35% cream? Or could I
>> even try Dream whip topping??? I'm just try to cut back on some of the
>> fat.
>
>I believe that whipped cream is not as high in calories/fat as you
>might think. All the air whipped into it, think about it. I would
>look elsewhere to save on fat and not deprive yourself of a little
>real whipped cream.

I suppose a lot depends on how piggy one is with their whipped cream... whipped
cream is generally half air... so one or two tablespoons ain't too too many fat
calories, but I've never seen anyone use only one or two level tablespoons of
whipped cream.

http://www.nationaldairycouncil.org/...duct_cream.pdf


---= BOYCOTT FRENCH--GERMAN (belgium) =---
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Sheldon
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"Life would be devoid of all meaning were it without tribulation."