I ran to the grocery store as soon as it opened this morning, and I bought what I needed. With one major mistake. I didn't buy diet 7up. Duh! I bought regular. omg, what an idiot.
|Make sure you buy DIET soda!!! Not like me who bought regular. 'doh!|
I also found a recipe for a "Low-Sugar Whipped Topping" on dLife. I bought the stuff to make it. Here are the ingredients:
1/2 c non-fat powdered milk
1/3 c cold water
2 Tbsp fresh lemon juice (WARNING: I only used 1 Tbsp, and it came out plenty strong. I advise to only use 1 instead of 2 Tbsp.)
2 Tbsp sugar
1/4 c sugar substitute (equal to 1/4 c sugar)...I used Stevia.
1/2 tsp vanilla
1. Add cold water to powdered milk and mix. Refrigerate for 30 minutes
2. Beat milk mixture at high speed for 4 minutes and then add lemon juice.
3. Beat at high speed for another 4 minutes.
4. Mix together the sugar and sugar substitute and then gradually add to the whipped milk.
5. Stir in the vanilla and refrigerate until ready to serve.
It seemed like I was having problems with it because it was very loose. Not the consistency I expected for a "whipped topping". And it tasted funny. The lemon juice to me made it taste like sour milk, and I actually only used half the lemon juice. Not a pleasant taste. I could see where it was going, trying to have a lemony zest to the cream, but it didn't come out as I expected. Now, however, when I checked on the cream again in the refrigerator it is thickening up as it gets colder. What I think I might do is try folding in just a little of this cream into the generic brand lite Cool Whip I bought on my way home from my taxi rounds this morning. Maybe if the "Low-Sugar Whipped Topping" was mixed in with the plain whipped cream it will make the flavor a little less intense and become more of what I expected. I will get back to you on that to see how it goes.
In the meantime, I cut a piece of cake (1/12th of the cake pan) and topped it with 3 Tbsp of lite Cool Whip (Kroger brand has 1 less g of carbs than Cool Whip). I put just a dash of sprinkles on top with a candle, because it is, after all, in celebration of Jeff's 46th birthday.
Here are the nutritional facts for 1/12 of the cake with 3 Tbsp lite whipped cream:
163 calories, 2.75g fat, 2.33g saturated fat, 265.5mg sodium, 16.7mg potassium, 33g carbs, and .83g protein. (4 Points Plus) You are saving 17.5 calories per serving in eggs and a whopping 82.5 calories per serving by eliminating the 1/2 c of canola oil. That's exactly 100 calories less per serving, and that is quite significant in my book. And absolutely NONE of the taste was sacrificed for the changes.
On top of that, cake normally has a frosting. I don't know what you get, but I always get Pillsbury Chocolate Fudge Funfetti. But per 2 Tbsp that crap has 150 calories, 6g fat, and an additional 23g carbs! So if you do the math, a "typical" piece of cake with frosting on it is normally like 410 calories and 56g carbs! With this diet soda cake and whipped topping you are saving about 230 calories per serving. Amazing, huh? I'd say with the great taste and better nutritional values, this is definitely a SCORE!
If you are celebrating a birthday or other special occasion, go ahead and have a piece of this cake with a little whipped topping. Just don't say everyday is a celebration! lol
A BIG thank you to Tawnya M. for bringing this recipe to my attention!!!
UPDATE: I mixed in a little of the lemony cream to the plain lite whipped cream, and the flavor is much more pleasant than the straight lemon cream. It adds just a little zing and zest without being overpowering. Just start off with a little...maybe 1 part lemon cream to 3 parts lite whipped cream. That's a guesstimate. Taste it a little at a time as you go along until it's to your preference. So, the "Low-Sugar Whipped Topping" was not a total failure after all. It just needs to be modified from it's original version. So if you used maybe 1 Tbsp of lemon cream to 3 Tbsp of lite whipped cream you would add 15 calories, 2.7g carbs and .75g protein to the total dessert. Yes, I just now went and tried those measurements and it tastes good. Just right, I think. So, go ahead and make the "Low-Sugar Whipped Topping" after all! It adds a nice little flair to the whipped cream.
ANOTHER UPDATE: Matthew just came home from school and had a piece of cake with the mixture of lemon cream and lite whipped cream, and he devoured it! It passed the 12 year old taste test!
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