My new dessert discovery:

[beac]

I was in the natural foods section of my local chain grocery store (Kroger) and found this:


http://www.truwhip.com/home.php

Thanks to a generous friend, I had a whole mountain of berries and no desire to turn on the oven to bake something with them. At only 240 calories per cup (15 per Tablespoon), I thought I'd try it with those berries for dessert.

I comes frozen and I didn't read the directions about thawing it, so I served it frozen. And :bounce: was it ever delicious! It reminded me of the Italian dessert semifreddo. In fact, I went back to buy some more today (we used up the carton over the course of the week enjoying berry desserts) and plan to mix in crushed dark chocolate and toffee and refreezing to try and approximate one of my husband's favorite desserts from when we lived it Italy. A little drizzle of melted dark chocolate and he may be transported back to the Veneto.

I'm not usually much of a dessert person, but this stuff is so tasty and light and relatively not-bad-for-you that I foresee more sweet finishes to our summer meals. :)

[Warpy]

1. Here's the ingredients list

INGREDIENTS: Water, organic tapioca syrup, expeller-pressed palm kernel oil, organic cane sugar, organic palm kernel oil, contains less than 2% of each of the following: organic soy protein concentrate, sodium caseinate (milk protein), organic tapioca starch, natural flavors, organic soy lecithin, xanthan gum, guar gum. contains milk and soy.

While far from the worst thing in the world for you, it's not going to taste like whipped cream to anyone who is used to the real thing.

Still, it's something I'd be willing to try. I took one spoonful of Cool Whip years ago and threw the rest out. That stuff tastes like latex paint. This stuff might actually be pretty good. It's junk food but at least it's real junk.

There is a coupon at their website: http://www.truwhip.com/

[beac]

2. No, it's definitely NOT a substitute for whipped cream.

I'm not even sure what it tastes like at its intended "thawed" temperature. But it is quite tasty served frozen.

And yes, Cool Whip is VILE. This is not anything like Cool Whip.

"Real junk"-- I like that definition. :)

[Tesha]

3. oh come on...

Cool Whip isn't gourmet... but it has it's place!


Take a box of jello and stir it into a cup of hot water until it dissolves and cool it a bit.
Mix/whip/shake it into a half a large container of Cool Whip Free.
Add fresh berries to match the jello flavor if you like.
And cool to set.


It won't ever be on an elegant dessert list, but it's an easy, fast - and tasty weeknight treat.
Especially good for kids and guys who grew up in New Jersey ;-)


My sweetie tried a scoop of orange flavored stuff on my zucchini chocolate cake..
he said it was really very good!

[hippywife]

4. It's not a matter of being "gourmet" or not.

It's a matter of what you're putting in your body. It is whipped oil, basically.


Cool Whip Original is made of water, hydrogenated vegetable oil, high fructose corn syrup, corn syrup, skim milk, light cream, and less than 2% sodium caseinate (a milk derivative), natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, and beta carotene (as a coloring).<5> In some markets, such as Canada and the United States, Cool Whip is available in an aerosol can using nitrous oxide as a propellant.<6>

http://en.wikipedia.org/wiki/Cool_Whip#Ingredients

Real whipped cream takes only minutes to make and is probably cheaper. :hi:

[MajorChode]

6. I'm with you there

I always keep cream on hand anyway. The reason is because I never buy anything other than skim milk. If I need lowfat or whole milk for a recipe, I simply add cream.

Ever since I learned to make creme fraiche, I whip that and use it for most of the things I was previously using whipped cream.

[Warpy]

7. Right, I use the Mexican crema

which is remarkably close to creme fraiche in flavor.

I'll be doing chicken breasts later this week in heavy cream with thyme and lemon, a simple but incredibly rich preparation. It's so rich I can get 2 meals out of one chicken breast, which is how I like it.

[MagickMuffin]

8. Not to mention that you can whip up REAL cream in less time it takes to read the CW label

Making Whipped Cream yourself is sooooo easy and sooooooo much better. Plus you can control how much sugar, vanilla or other flavors you want to add to it.


:hi:

[hippywife]

9. Muffin!

Long time no see, gal! Where ya been? Howya doin'? :hi: :hug:

[MagickMuffin]

10. I've Been Here & There .... ;=}

Been doing okay, How bout you?!?!? :hug:


I just tried my hand at making my own "Cracker Jacks popcorn" I think I need to rethink the recipe, or how to pour it over the popcorn. Some of the carmel burned :( I just now found a recipe for the Borden original Cracker Jacks. Oh well, I'll have it for the next time I get the urge.


I'm eating it anyway, if I get tried of it I'll throw it out for the squirrels :)


Hubby started buying microwave popcorn (he does the shopping) for movie night, and I requested buying loose popcorn. I make a seasoning of Lemon Pepper, Garlic Powder, White and Black Pepper, and a little Sea Salt. It is really good that way.


:hi:

[noamnety]

5. your post reminded me of a pie recipe

I know it as being made from coolwhip when I was a kid, but I bet it would be way better with this as the base.

one container of this stuff (thawed), mixed with one 6-8oz container of plain yogurt, mixed with fruit (berries or drained crushed pineapple is good) and a bit of lemon juice. You can put it in a graham crust or just put in bowls. Chill til it sets up, which I think is a reaction to the lemon juice but I'm not sure.