Wouldn't it be great if Cool Whip came out with a sugar free Cool Whip that tasted similar to the the original? Mmmmmm..... I love to put it on top of my s/f jello!

Mmmmmnnnn. Sounds good - one can only hope.....

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Tina

Just a warning, it has trans fats (hydrogenated oils) too...

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Started Atkins on 9/20/03
235-->190; 150 goal

I was just thinking that when I was serving pie at Easter! I am so very lactose intolerant that I used to eat Cool Whip with cocoa and Equal in it.(An ice-cream substitute.) Since I found out it has corn syrup in it and there are issues with Equal, I gave up the Cool Whip and began using Splenda. The way the manufacturers are either seeing the light (or wanting our bucks), I would predict we see something like this soon. Here's hoping.

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I could have SWORN I saw an ad for SF Cool Whip...mabye I'm just imaging it, but I really thought I saw a commerical for it the other night. Hmmm.

Why, pray tell, would you want Cool Whip, when you can have REAL whipped cream!?!?!? A 1/2 cup, 2 packs Splenda and a little DaVinci's vanilla or real extract will blow ANY Cool Whip out of the water, and none of them hydrogenated oils either!

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Mikeyrat

I would love to see a suggar free version of cool whip too.. i have a recpie that calls for cool whip and i have tried useing real whiped cream... didnt work.. it broke to easy.. tried many times many difrent ways still broke and didnt hold up...

that and ohh i just loved cool whip.. eheh. as a kid i usta sit w/ a spoon and eat it like that.. man and i wonder why my butt is as big as it is now.. lol

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01/02/04-248{ 4/29/04- 218} 6/30/04- 204
7-05-04 198 8/30/04 - 190 (got lost after that-)
4/03/08- 261 -
Goal-140-145

I rather use 35% cream and whip it myself....

meaning, have the real stuff than the fake one...

lan

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To Love is to risk not being loved in return. To try is to risk failure. But risk must be taken. Because the greatest hazard in life is to risk nothing.

I can see how SF cool whip may be useful in some recipes. But as for me...I'll take the real whip cream. Nothing could ever beat that flavor and texture!

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Karen
147/135 LF
135/127/117 LC

Some people, like Maxibee, who posted above, are lactose-intolerant and cannot EAT whipped cream - so I can see where a substitute would be good.

I used to get this stuff called Hip Whip at Whole Foods - no trans fats - but I don't remember the rest of the ingredients in it, or if it had sugar. I'm going to WF tomorrow so I'll see if I can remember to look at the carton!

Me, I like good ol' whipped cream too, but I agree - it does NOT hold up quite the same as cool whip in a recipe. BUT, you can make it with some gelatine added to it and it will hold better!

Char

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Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

Hi, Charski! I am attempting to "treat" my lactose intolerance so I might be able to indulge in some of those nice ice creams sweetened with Splenda. I have been taking probiotics and having some Dannon Light & Fit Carb Control Yogurt (3g.) AFTER meals...so far I'm doing okay. Please post the results of your shopping...I'd love to find a substitute without the corn syrup and hydrogenated oils. Life avoiding sugar AND dairy is tough! (I do tolerate cheese okay.)

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You got it, Buddy! I will do my best to have my poor old addle-pated brain remember to look for that tomorrow. If I fail, it's in the frozen foods section of Whole Foods, and probably Wild Oats and maybe some health food stores. They had regular and chocolate flavors. It wasn't half bad, but of course was fairly expensive! Ah, that's why we call it "Whole Paycheck" though....LOL!

Char

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Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

Lactose is milk sugar, which is what we, on Atkins, aren't allowed to eat (in any great amount) anyway. Lactose is why milk is on the no-no list.

As a rule of thumb, the higher the fat content in dairy products, the lower the milk sugars (lactose).

Regular milk and 2% milk average about 4.8% - 4.9% lactose.

Heavy whipping cream averages about 2.9% lactose.

As you see, heavy whipping cream has a much lower percentage of milk sugars (lactose) so it is fine for low-carbers and is generally ok for those who are lactose intolerant.

Lactose amounts in cheese vary by the age of the cheese and, of course, the fat content of the dairy product used to make it. Young cheese has more, while aged cheese may only have trace amounts. Pasteurized American cheese can have up to 14.2% milk sugars while sharp cheddar may only have up to 2.1%. This is why young cheeses made from skim milk aren't allowed on Atkins.

As an aside, the more fat in a cream, the less likely it is to "break" when cooking with it.

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Lions eat meat.
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