I have past induction and have had coffee for the first time in 3 weeks ( iwas off induction at two) and i did it with decaf coffee cremora 2 tablespoons (instead of milk) and 2 splenda packets and whip cream this is just delicious? my main concern was teh whip cream it was teh reddi whip creamier whip cream it says 0 carbs? but i remember reading a post before the site went down that the whip cream is not that good? that we should make it? and how would i make it?

ok enough for now sorry for all the questions byut thanks anyway

Um...I'm afraid the reason it was so delicious is because Creamora is mostly sugar (corn solids and corn syrups) as is whipped cream (ou of the can and Cool Whip). Now, if you're talking about whipping cream that you buy in the carton in the milk section, that's different. I use it each day in my coffee.

But...ix-nay on the Creamora (or any other powdered non-dairy creamer). Read the labels. If it has corn syups or solids, that's sugar. And, you don't want to ingest sugar.

In my four+ mugs of coffee I have each morning I have 1 tablespoon of heavy whipping cream and 2 packets of Sweet-n-Low.

Hope this helps.

April
352 / 205 / 180
5'10", large frame, size 13 shoe
www.geocities.com/aprilreinhardt

yaz, April is right - the powdered creamers are not a good idea. Besides the sugars, they also are full of evil transfats (hydrogenated this and that stuff). I suspect the same is true for the reddi-whip.

You'd be so much better off to use half-and-half or regular cream in your coffee. And, it tastes better, too!

~~~Teelbee

"remember, amateurs built the Ark, professionals built the Titanic."

174 (Mar. 2002 highest weight)
164 (Jan. 2003, begin LC)
164/135.5/137-134

heh I knew it.. thanks guys
one more thing what about the whip cream is there any way we can make our own???? and what is the difference between heavy cream regular cream and light cream oh and why is milk bad ???

Just a little by the way on Cremora... Our drinking fountain at work plugged up, where everyone rinsed out their coffee cup? When they took the pipe apart it was crusted over on all sides with hardened dry creamer. I'll never forget the way that looked. We were drinking that stuff.

Yaz, the heavy cream tastes soooo sinfully good.

Yaz,

It's SO easy to make your own you won't believe you hadn't figured it out or wasn't taught by your mother...

Pour heavy whipping cream into a bowl. Add a bit of Splenda. Get out the electric mixer, put the 'pedal to the medal' and watch it whip up in about 2 minutes!

Emelia

"We can only learn to love by loving." - Iris Murdoch, Irish writer
294/208/174 since 25-Nov-01

You can also buy a cool little gadget called a "Bon Jour" - it's a handy little frother that can whip up just a couple tablespoons of cream at a time. I love mine!

Milk is bad because it contains lactose, or milk sugar, which makes it high in carbs.

Check cream cartons for carbs, although most are notorious for making the serving size small enough (1 or 2 tablespoons) that the carbs can be shown as 0. It does differ somewhat between light, heavy, and extra heavy whipping cream. The difference is the amount of fat each contains. I buy mine at Trader Joe's because it's the thickest, most luscious whipping cream I've seen yet!

HTH!

Char

Don't squat with yer spurs on!

Like Char, I usually use a frother to make up a couple of tablespoons of whipped cream at a time. Not having a family, I don't normally want to make a whole bowl full at once.

The brand of frother I happened to buy (at the Home Chef store) was by Aerolatte. Here's a link to a picture of the Aerolatte: http://www.chromekitchen.co.uk/products.asp?cid=43

And, here's a picture of the Bonjour frother: http://www.epinions.com/Bonjour_Turb...iances_7025_42

Now, if you want to go high end, you can buy a whipped cream dispenser. This gizmo uses a little gas cylinder to pump out whipped cream just like the spray cans. You pour chilled cream, perhaps sweetened with Splenda, into the thermos section and screw on the nozzle. You can store it in the refrigerator for repeated use. http://ww1.williams-sonoma.com/cat/p...3541&root=shop

~~~Teelbee

174 (Mar. 2002, highest weight), 164 (Jan. 2003, begin LC)
164/135.5/137-134
"remember, amateurs built the Ark, professionals built the Titanic."

Make sure you FREEZE the bowl you are going to whip in. Try to use a metal bowl, they get REALLY cold. I freeze mine a good 20 mins before whipping. It makes all the difference. After you whip it up, you can add some dissolved gelatin (1 pkt in 1/4 cup of water), this keeps it from separating.



Barb
Atkins-3/14/03
174/151/135
"A little knowledge is a dangerous thing."

I have a cream whipper but i don't use it anymore. Too much of the finishedp product ends up stuck to the device and gets washed out. And the whole cleaning process is a pain.

Here's how I do it now. I use half the whipped cream in my coffee or whatever. Then when the carton is half full, I just shake the hell out of the carton with my hand. You have to do it while it's very cold for best results, and it's not as stiff as if you use a whipper, but it's very good and you don't have to clean up any mess. And what you don't use is still in the carton

LOL @ the Dr.

(Unim - I barely recognize you now. So many changes in such a short time has me in such a tizzy!)

Tia
170/157/130

Be still and know...

I also love to have my coffee in the morning.. I add surgar-free DaVinci syrup (vanilla or Kahula) along with the tbs of whipping cream... yummy.

Marg

LOL! Great idea on the carton method!

What I want to know is - how did the hell get IN there???

Char

Don't squat with yer spurs on!