*CREME FRAICHE* (GF)

CRÈME FRAICHE

Lovely sweetened whipped topping for serving with desserts or for garnishing desserts. It holds up better than plain whipped cream.

1 cup whipping cream (250 mL)
Sweetener to equal 1/2 cup sugar (125 mL)
1/4 tsp Thickening Agent, page 109,Splendid Low-Carbing, OR (1 mL)
  xanthan gum(optional)
2/3 cup regular sour cream, OR (150 mL)
nonfat sour cream
1/2 tsp vanilla extract (2 mL)

In food processor, on low speed, process whipping cream with sweetener. While processing, sprinkle in Thickening Agent, page 109, if using, through feed tube. Process until stiff. Add sour cream and vanilla extract; process on medium high speed just until combined. It will keep at least one week or longer in refrigerator.

Nutritional Analysis: 2 1/8 cups, 2 tbsp (25 mL) per serving: 56.8 cal; 0.6 pro; 5.8 fat; 0.9 g carbs

Helpful Hints: Thickening Agent, page 109, makes Crème Fraiche firmer and easier to garnish desserts using a pastry bag {use up to 1/2 tsp (2 mL)}. This recipe may easily be doubled or halved. Half this recipe will suffice as a topping for a cheesecake. (1.1 g Carbs)