Serving size Steve.

Serving size.

The serving size of the Redi-Whip was probably a tablespoon or so...
While the serving size of the whipping cream was probably a 1/4 or so.

Do you know how much that whipping cream will whip up to?  Lots and lots.

Jennifer

I doubt it was whipping cream you found, it was probably whipped cream.
Whipped cream comes in an aerosol can, whipping cream comes in a carton like
milk, you have to whip it yourself.  It's good just poured onto the
Jello--an ounce or two will do.

I see in Atkins New Book during Induction in the sample menu one of the
deserts is sugar free jello with heavy whipping cream. I went to the store
and the cool-whip had sugar in it (1g). I found the heavy whipping cream
next to the milk and it too had sugar in it (1g). I found redi-whip, the
kind you spray out of a can and it had some sugar (<1g).

I thought I read in the book that sugar is entirely evil and you should not
have ANY. So is there some sugar-free heavy whipping cream out there?

Or do I misunderstand about the sugar?

--
Steve in Phx

Bugger! I thought it might be something interesting!

kev the masochist :-)

The Cool-Whip has other nasty stuff in it (partially hydrogenated oils);
it's probably best avoided.

Often there are some carby additives in cartons of heavy cream / whipping
cream / heavy whipping cream, supposedly to make it easier to whip.  If you
look hard, you may be able to find some that is just plain cream, pure and
simple.  In the Northeast US, Garelick Farms sells a "natural" heavy cream
with no additives at all (and they also sell a regular ["unnatural"?] heavy
cream with extra carb additives).

If I'm making a dessert for just myself, I'll often resort to the
Redi-Whip, even though it does have sugar.  For less than 1 g per
2-tablespoon squirt, it's worth the convenience for me.  (Redi-Whip has
several different varieties.  The one called "Extra Creamy" has the most
LC-friendly ingredient list, although it does include sugar.)

If I'm making something more elaborate, for more people, I'll break out the
mixer and use the no-additive real cream.

Em

In the US, it's kinda hard to find unadulterated heavy cream.  I just use
the ultra-pasteurized stuff, and it's never hindered my weight loss.

Last night, I made orange sugar-free jello, and when it started to thicken,
I added some whipping cream with my immersion blender.  Tastes a little
like a Creamsicle.  Then, I poured more cream over the jello when I had a
serving.  Yum!

Carol

I've checked every store for pure cream with only one ingredient. Today
I found the local grocery (Ray's Food Place that was taken over by Food
Fair) now has it, too.

Heavy whipping Cream made from only cream:

Strauss (The Co-Op, Nugget)
Clover (The Co-Op, Nugget)
Berkeley Farms (Food Fair)

Cool Whip is poison.  It's all trans fats and sugar.

I'll give it to you all a few more times.  Get it through your thick heads:
Cool Whip is poison.  
Cool Whip is poison.  
Cool Whip is poison.  

--Bryan