I’m a sweet junkie. I’ll never be able to give up sweets no matter what. I’ve tried and it’s never worked. So, in order for me to maintain a carb/sugar level that doesn’t make my Fitness Pal scream I have to come up with alternatives.
When I was pregnant with my second son I had gestational diabetes. It was awful considering I was also on bed rest due to pre-term labor and blood clots. Every night before bed I had to eat a snack to maintain my blood sugar levels through the night. Every night my husband/nurse would bring me strawberries and sugar-free Cool Whip. We figured out it was the perfect carb/sweet amount I needed to maintain my blood sugar and give me the sugar fix my pregnant body was craving.
If you have ever read the ingredient list on a tub of Cool Whip you know that most of the words are extremely hard to pronounce, a.k.a a chemical storm of ‘ingredients’. Although I was able to keep my sugar levels down with the sugar substitutes I was trading one evil for another.
Fast forward to now. I have zero time to put together low-fat/low sugar desserts that will quench my insatiable sweet tooth. Then it dawned on me, if I cut up a ton of strawberries on Sunday and come up with a low sugar, whole ingredient alternative for the whip cream I used to enjoy I would be set. Then another light bulb precariously teetered above my chemistry and anatomy swollen brain, I have an Isi whip cream dispenser. That would aid in the instant gratification need. So, long story short this super simple quick recipe was born. Yes, you do need a whip cream dispenser, but trust me it’s worth every penny.
- Serves: 10 servings
- Serving size: ¼ cup
- Calories: 76
- Fat: 7.2
- Saturated fat: 4.8
- Carbohydrates: 2.5
- Sugar: 2.5
- Sodium: 8
- Protein: 0
- Cholesterol: 32
- 1 tablespoon honey
- 14 oz. whipping cream
- 2 teaspoons vanilla
- Melt the honey in a microwave safe dish on your melt function or on 10% power for 1 minute or until melted.
- Stir in the cream until combined with the honey, add in the vanilla.
- Transfer mixture to an Isi whip cream dispense, only filling till max fill line. Screw the lid on tightly then add nitrous canister, screw in tightly.
- Refrigerate for 4 hours or until cold.
- Shake before dispensing whip cream.