While I love buying the fat free version of whipped cream from the grocery store not everyone like is tolerant to the diary version of whipped cream. Hence, I am sharing a very easy to make diary free, vegan version of these delicious treat from Radiant life. Happy reading.
- 1 can organic coconut milk
- 1/2 tea spoon vanilla extract
- Place a can of coconut milk in the refrigerator for at least a couple hours, or better yet overnight. When chilled, the fatty part of the coconut milk will harden, separate and rise to the top. This is the cream you will use for whipping.
- Open and scoop the hardened coconut cream into a large bowl. If you want to get all fancy about it, you can actually flip the chilled can of coconut milk upside down and open from the bottom to pour the liquid off and reveal the cream underneath. Otherwise, simply open as normal, and use a spoon to scrape the cream from the top. Either method will get the job done.
- Also, it can help to stick the bowl in the freezer for about 15 minutes before using. This way, your cream will remain nice and chilled as you whip it.
- Using a hand held mixer, whip until light and fluffy. In order to prevent splattering the cream all over your kitchen, start to whisk at a lower speed at first. Slowly work to a higher speed to until you have incorporated enough air for desired fluffiness.
- You can add vanilla extract while whipping as you would with regular cream.
I thing that I don’t like about marshmallow is that it’s too sweet for me. That’s why I was very excited when I came across this low calorie homemade marshmallow recipe at Say Yes website. I adopted to make it just the right sweet for me using fat-free whipped cream. Now you can enjoy fat-free marshmallows with your fat-free, sugar-free hot chocolate guilt free. Happy reading.
- 1 container of fat free whipping cream
- 1/2 cup of water
- Large mixing bowl
- Wax paper
- Mini cookie cutter (can use any shape you want; I use something like this)
- Pour the whipped cream into a mixing bowl and add the 1/2 cup of water. Adding the water is necessary so it freezes well enough to cut out pieces that hold their shape.
- Mix well with a spoon until the water is incorporated evenly into the whipped cream.
- Line tray with wax paper. Pour the mixture into the tray (you’d like it ideally about at least 1/2 inch thick or more) and freeze at least 4 hours.
- Lift wax paper out of sheet and place on a table.
- Cut out shapes with your cookie cutter and place layers of the mini marshmallows between sheets of wax paper in a freezable container.
- Store in the freezer and pull out individual marshmallows as needed for fancy hot chocolate!
The holiday is not complete without enjoying warm hot chocolate with our loved ones in the cold holiday seasons. However, the hot chocolates can be full of calories and sugar. That’s today I am bringing a fat-free, sugar-free (diary free optional). Hope you enjoy the holidays and keep yourself warm with this healthy version of hot chocolate. Happy reading.
- 1 cup Splenda
- 1/2 cup Unsweetened cocoa
- 1 (1 oz) package fat-free sugar-free instant Vanilla pudding mix
- 3 cups nonfat dry milk powder
Mix all ingredients together.
Store in airtight container.
- To make a cup of hot chocolate use 1/4 cup of mix and 1 cup cold water and heat up after mixing due to the instant pudding.
- Enjoy with homemade low calorie marshmallow.