My daughter wanted gingerbread cake with applesauce and whip cream for her birthday. I decided to mess around with Avocados and soymilk and see what we could come up with. It kind of tasted like pistachio ice cream! It worked well for this dessert and I think there are a lot of things that you could use it for in place of whip cream. I'm not a huge fan of the soy whip cream which is why I wanted to try something new. It's far from being perfected because I've only tried it once, but it was good enough to use it again and maybe mess around with it to come up with other versions. It's not lowfat but still healthier than most other options. It does have a green tint but it looks pretty in real life (I know the picture doesn't look great!)
1 1/2 c. soy creamer
1/8-1/4 t. stevia (equal to about 1/4 to 1/2 cup sugar)
- Put all ingredients in blender and blend (I used the sauces button on my Blendtec)
*You might be able to whip more air into it if you blend it longer but I didn't really experiment too much because of time. We weren't using it right away, so I stuck in the freezer for about 30 minutes and then when we were ready to eat I blended it up one more time.