Devinly Whipped Topping
I love this whipped topping! I originally made a version for the Biggest Loser Dessert Cookbook that I was very proud of at the time, and I even served it at Devinly Decadence, my restaurants on Royal Caribbean Cruise line. But I found that I was eating it too quickly because it wasn’t holding up very long. So I went back to the kitchen and figured out how to stabilize it! This version will hold in the freezer for up to 2 weeks! (It never stays around that long in my house, but it could!) And if you serve it at a party on a dessert table, it won’t flop on you in minutes.
3 large egg whites (preferably
cage free), at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon xanthan gum
3/4 cup light agave nectar
Add the egg whites, cream of tartar, and xanthan gum to
the bowl of a stand mixer and mix on medium speed until
combined and the egg whites have just started to foam.
Pour the agave into a small saucepan and place it over
medium heat. Making sure to watch it very carefully, heat
the agave until it comes to a boil (it boils quickly and may
burn if unattended even for a few seconds).
Turn the mixer to high and slowly and carefully pour the hot
agave into the mixer (stand back, making sure that it does
not accidentally splatter on you). Let it continue to whip
until the topping is very thick and fluffy, has very stiff peaks,
and has turned white.
Enjoy immediately and transfer any leftovers to an airtight
plastic container and store in the freezer for up to 2 weeks.
SERVES: 96 • SERVING SIZE: 1 tablespoon
This recipe has less than 20 calories and 5 gor less of carbohydrate per serving.
10 calories, 0 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 0 mg sodium,
0 mg potassium, 2 g carbohydrate, 0 g fiber, 2 g sugars, 0 g protein, 0 mg phosphorus