When the nice folks at Next Sugar, www.next-sugar.com, sent me their non GMO, low-glycemic, natural cane Sugar with half the calories, I knew what had to be done! It was time to create Aquafaba Whipped Cream, ... have you heard of this stuff!? If Aquafaba is a new word for you, join the club, but let me translate... it's Bean juice man, Garbanzo Bean juice to be exact...to be even more exact, it's the juice drained off one can of Garbanzo Beans. Before you say eeewwww and stop reading, watch me take advantage of Next Sugars unique blend that naturally and safely blocks up to 50% of the sugar from being absorbed by the body, and tastes just like real Sugar. #woohoo This recipe tastes just like the real deal, whips up in minutes just like Whipped Cream and holds up well for 6 hours refrigerated (it's still good after that, but starts to separate at the bottom). This massive bowl makes 8 cups, each 1/4 cup serving is only 8 calories, 3g carbs and zero protein, these numbers were based on a study found that had tested the macros of Aquaba. If you are in the mood for a fun science project, go ahead and give it a whirl and see what you think, all guilt free! ;)
Ingredients for 32~1/4 cup servings~
1 can organic Kroger Garbanzo Beans, drain the juice from can, should yield 3/4 cup
1/2 cup Next-Sugar (can sub with regular Sugar)
1 Tablespoon Betterbody Foods Vanilla
1/2 teaspoon Cream of Tartar
Throw all ingredients in your Kitchen Aid and start to blend, once fully incorporated, whip on medium high for 15 minutes. Store in fridge. Will remain fully fluffed for about 6 hours. Enjoy :)
I've heard such claims for pasta, they were untrue. If a diabetic can be okay after eating it I'll believe it. There is not enough explanation as to how it goes from 100% carbs in sugar to 3g a portion. Sorry to sound so negative. I'm looking for low carb meringue too.
ReplyDeleteThank you for your question, you have to remember that a half cup of Next Sugar is spread out over 32 servings in this recipe and that dramatically reduces the carbohydrates just by sheer number. Here is their website to take a look at and they are better than I am at explaining how Next Sugar works, http://next-sugar.com. Thank you again for your comment. In good health, Paige
ReplyDeleteYou can always use less sugar or a substitute if you are not going to bake the meringue.
ReplyDelete