Papufa

This is a variant on a whipped topping. Try different combinations to evaluate the parameters.

Basic papufa

• ½ cup ice water.  Be sure water is well chilled.
• 9 tbs. Powdered non-fat dry milk.
• 3 tbs. Superfine sugar
• 1 tsp. canola or light olive oil           (The oil is for creamy mouth feel and can be omitted)
• ¼ tsp. vanilla extract

 Combine and beat the dry milk and ice water with a wire wisk beater (by hand is challenging) for 5-7 minutes. It will take some time but the mixture will fluff somewhat like egg whites. Don’t quit too soon.       Gradually beat in sugar, (oil)  and vanilla.

 Creamy variant:

 Proceed as above beating until stiff and glossy.  Combine with 1 cup strained yogurt. Stir until smooth.

 Thicker consistency variant:

            This makes a kind of dessert cream which can be combined with fruit or cookies, etc. It also makes an acceptable and very low fat and high protein icing when chilled.

 Proceed as above in basic papufa. In another small bowl combine 1 envelope unflavored gelatin with 3 tbs. Cold water. Allow to sit 3 minutes to soften. Stir in 3 tbs. Boiling water until gelatin is completely dissolved.

Combine basic papufa with the gelatin and 1 cup strained yogurt. Mix well until smooth.

 Frozen Fruit Fluffs

• 6 oz. Frozen Fruit Berries (Strawberries, Blueberries, Cherries,  Mixed Fruit, etc.)
• 1-2 egg whites
• 1 Tbsp. Lemon Juice
• Sweetener of choice

The first part is critical. The frozen berries must be chopped into a VERY fine powdery ice. The chopping blade of a food processor does this best. I don’t know of any other way, experiment if you like.

            Add egg whites, lemon juice and frozen berries in a mixer with a whisk attachment. Beat until fluffy. Add sweetener to taste. Can add other flavorings such as mint extract, vanilla, etc. Be creative.

Calories: Variable with fruit, but approx. 

• 90 with strawberries  7 grams protei
• 130 with Blueberriee
•   110 with Raspberries

Easy Fruit Parfait 1 32 oz. Container non-fat plain yogurt.  (Brand is important. There must not be any gelatin in the mix. I have had tremendous success with Dannon.) 2 packages frozen fruit of choice. (raspberries, strawberries, mixed, etc.) 2 tsp. corn starch Sweetener of choice. (I use artificial sweetener, but regular sugar obviously will work.)  1-2 days ahead of time, place yogurt in a yogurt strainer.  If a yogurt strainer is unavailable, line a large sieve with paper towels. Pour in the yogurt and place the sieve over a bowl to catch the drippings.  When ready, take the thickened yogurt cheese and lightly sweeten with desired sweetener. When done just right, it will have a wonderful creamy texture and will lose the yogurt “bite”. Don’t over sweeten.  Whiz the berries in a blender until smooth.  Push through a sieve removing the seeds and the skins.  (This is optional, but results in a smoother berry sauce.)  Add 2 Tbsp. Sugar or sweetener equivalent and cornstarch. Mix with whisk until smooth. Microwave for 1-3 minutes depending on the wattage of your oven. Heat until the mixture boils and thickens. Whisk to insure uniform thickening and smoothness.  In glass of choice, alternate sweetened yogurt cheese and berry sauce. Top with 1-2 whole berries for looks.

Nifty Custard:  1 ½ Cup Skim or 1% milk 1 tsp. vanilla 2 Tbs. Cornstarch mixed with ¼ Cup milk 1 cup liquid egg substitute ½ cup brown sugar  Pour milk into a medium saucepan and bring to a point just before boiling, stirring constantly to prevent scorching. Remove from heat and add the vanilla and cornstarch slurry. Return to heat and boil until thickened, stirring constantly, - about 30 seconds. Remove from heat and set aside.  Pour about 1 inch of water in another saucepan and heat until the water is hot, not at a breaking boil. Pour egg substitute and sugar into a copper bowl and set bowl over the nearly boiling water and whisk until thick and frothy - about 5 minutes. Do not overheat and cook the egg.  Pour milk mixture into egg mixture in a thin stream and whisk until well incorporated. It should increase in volume dramatically.  Serve over anything you like, such as baked apples or other fruit.  Alternate -  Instead of milk, heat 1 ½ cups de-alcoholized wine to a boil. Add 3 Tbs. Honey along with vanilla and a similar cornstarch paste made with ¼ wine instead of milk.  Replace brown sugar with superfine sugar.  Make as directed.  When finished, mix in a diced granny smith apple and some flaked almonds.  Or instead of granny smith apples, use mangos