Go natural with truwhip this holiday season

It's natural, it's sweet, it's an untraditional whipped topping - it's truwhip! This holiday season go ahead and whip it up - truwhip that is. The natural, healthier way to indulge in your favorite dessert. The low calorie, no trans fat and all natural ingredients are just what you need to prepare a guilt-free holiday dessert.
No one wants to cut out the sweet goodness of a holiday dessert. truwhip can help you during the holidays and throughout the year to keep your family happy and healthier. Keep a tub of truwhip in the fridge year round. Add a dollop to your homemade pie or top your fresh strawberries and raspberries.
And truwhip isn't just for dessert. Try one of these delicious truwhip dishes.
One of my all-time favorite desserts is similar to this cake. The Candy Bar Cake has all the sweet, delicious indulgences but in a healthier, less sinful recipe.

Candy Bar Cake

Ingredients:

• One box of Duncan Hines Swiss Chocolate Cake
• Applesauce
• Egg Beaters
• 1 can Fat Free Sweetened Condensed Milk
• 1/2 bottle Smucker’s Fat Free Caramel Syrup
• 1 tub truwhip
• 1 individual Heath Bar - crumbled

Candy Bar Cake

 

 

Directions:

1. Bake cake as instructed on box, replacing oil with applesauce and egg beaters for eggs.
2. After cooled, poke holes in cake with end of fork or knife and pour milk into holes.
3. Pour ½ bottle of caramel syrup over top.
4. Spread with truwhip.
5. Sprinkle with Heath bar.

This is a great plan ahead meal for that warm Sunday family breakfast. Guest for the holidays? They'll remember this breakfast and will still be talking about it the next holiday.

Baked Caramel French Toast

Baked Caramel French Toas

Mary Marlowe L. from Columbia, SC was a Contest Finalist with this recipe using truwhip whipped topping

• 1 cup firmly packed light brown sugar
• 1 cup butter
• 2 tbsp light corn syrup
• 12 1” thick French bread slices
• 6 large eggs, beaten
• 3 cups truwhip
• 1 tsp pure vanilla extract
• ¼ tsp salt

Combine sugar, butter and corn syrup in a small saucepan. Cook over medium heat until smooth and thickened, stir constantly. Coat a 13 x 9 x 2” baking dish with cooking spray. Pour butter mixture into the dish. Fit bread slices tightly into the dish, trimming if necessary. In a medium bowl combine eggs, truwhip, vanilla and salt whisking together well. Pour egg mixture over bread. Cover and refrigerate for eight hours. Bake uncovered at 350° F. for 45 minutes or until lightly browned. Slice into sections and serve upside down. Garnish with additional truwhip or whipped butter.

truwhip - the all natural whipped topping

• 100% natural
• 70% organic
• no GMOs
• no high fructose corn syrup
• no hydrogenated oils
• trans fat free
• gluten free
• no polysorbate 60

INGREDIENTS: Water, organic tapioca syrup, expeller - pressed palm kernel oil, organic cane sugar, organic palm kernel oil, contains less than 2% of each of the following: organic soy protein concentrate, sodium caseinate (milk protein), organic tapioca starch, natural flavors, organic soy lecithin, xanthan gum, guar gum. contains milk and soy.