Low Fat Mock Clotted Cream Recipes

LOW-FAT MOCK CLOTTED CREAM

Steps:

• Allow cream cheese to warm to a spreadable consistency.
• Combine cream cheese and margarine together in a bowl until well blended.
• Work the whipped topping into the mixture.
• Spread on scones, or other items.

MOCK CLOTTED CREAM

Steps:

• In medium bowl, combine cream cheese, sugar and sour cream.
• Beat with electric mixer on medium speed until smooth.
• Add cream and vanilla then beat til light and fluffy.
• Place in refrigerator and chill until it is time to serve.

EASY MOCK DEVONSHIRE CREAM

Steps:

• In a small bowl, beat cream cheese until fluffy. Beat in sour cream and confectioners' sugar until smooth. Add whipping cream. Beat on medium speed until combined; beat on high speed until stiff peaks form. Refrigerate until serving.

MOCK CLOTTED CREAM

Steps:

• 1. Mix all ingredients together until well blended. Use as a spread for tea cakes and scones.

MOCK CLOTTED CREAM SUBSTITUTE

Steps:

• Combine the cream cheese, sugar and sour cream in a small bowl.
• Beat until fluffy.
• Add the almond extract and milk to thin a bit.
• Blend well.
• Allow to set at room temperature for 30 minutes before serving.
• Makes enough for about a dozen scones.

MOCK CLOTTED CREAM

Steps:

• Fold vanilla into sour cream. Beat heavy cream until stiff peaks form the fold in the sugar. Fold this mixture into the sour cream/vanilla mixture.

LOW FAT TOPPING - MOCK WHIPPED CREAM SUBSTITUTE

Steps:

• Pour milk into a large metal or glass bowl.
• cover and freeze for 15 to 20 minutes or until the milk starts to form icy crystals along the sides. (This will NOT work unless the milk is VERY cold!).
• Remove bowl from freezer and, with a hand held beater, mix for 2 to 3 minutes on high.
• After reaching soft peaks, add vanilla and honey and continue to whip until stiff.
• Cook's note: I just put the milk in the metal bowl of my stand mixer & froze it. Then it was simple to whip it up.

MOCK CREAM ( WHIPPED CREAM SUBSTITUTE)

Steps:

• Place all ingredients in a bowl and beat until thick like whipped cream.
• If the mixture curdles, continue to beat until smooth- it will come good again!

DOUBLE CREAM

Steps:

• Put all the ingredients in a stainless steel bowl and whisk until the cream holds its shape.
• Refrigerate the cream until ready to use.
• Double cream should be used within an hour after it is made.
• If you wait longer, you will need to re-whip it slightly.