Make whipped mixtures with little effort

JERRY ANNE DI VECCHIO,  – September 17, 2004

There’s a tool that whips up more than cream. Even nonfat and reduced-fat dairy products, combined with whipping cream, will puff delectably. It’s the Isi whipped cream and dessert maker ($45 to $65 for pint size, about $75 quart size), available in fancy cookware stores like Sur La Table and Williams-Sonoma.

Just fill the container with liquid ingredients (don’t add anything lumpy ― the nozzle will jam), load with a gas capsule (about 75 cents each), then shake and squirt. If you start with fresh ingredients, you can keep the mixture in the refrigerator up to a week.

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Whipped dessert cream
All ingredients except sugar must be cold. In a bowl, whisk until smooth 1/2 cup plain nonfat yogurt, 1/2 cup reduced-fat or regular sour cream, 1/2 cup whipping cream, 1/2 cup powdered sugar, and 2 tablespoons liquid flavoring such as a liqueur (coffee, hazelnut), a fruit syrup (raspberry, strawberry), or thawed frozen juice concentrate (orange, apple). Pour into a chilled whipped dessert maker, seal, and load with a gas capsule. If making up to 1 week ahead, chill. Shake vigorously before each use. Serve as a dessert or topping. Makes about 4 cups. Per tablespoon with coffee liqueur: 14 cal., 51% (7.2 cal.) from fat; 0.3 g protein; 0.8 g fat (0.5 g sat.); 1.4 g carbo (0 g fiber); 3 mg sodium; 2.7 mg chol.

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