Whey Low Recipes

Company Tested Recipes:


Chewy Brownies

         2  cups Whey Low® Granular
         1  cup canola oil
         1  egg
   1 1/2  cups flour
         1  teaspoon baking powder
         1  teaspoon salt
      1/2  cup cocoa
         2  teaspoons Watkins vanilla

Beat together Whey Low®, eggs, and oil.

   1. Sift flour, baking powder, salt, and cocoa together.
   2. Add to Whey Low®-egg mixture.
   3. Add vanilla
   4. Pour into two cake pans (8x8x2)  or into one 9x13 pan.
   5. Bake at 335 degrees for 30 minutes.
   6. Cut when cool and dust with Whey Low® powder

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Very Chocolate Brownies
INGREDIENTS:
  1/4 cup flour
     2 tablespoons unsweetened cocoa
     1 teaspoon baking powder
   1/2 teaspoon salt
      5 ounces bittersweet chocolate (top-quality), broken in 10 pieces
      4 tablespoons unsalted butter
      3 eggs
      1 cup Whey Low Granular or Whey Low Type D
      1 teaspoon pure vanilla extract
   1/4 cup sour cream

Heat oven to 325 degrees. Lightly butter and flour a 9x9x2-inch square cake pan. Sift flour, cocoa, baking powder and salt together onto a sheet of waxed paper. In top of a double boiler melt chocolate and butter over medium-high heat, stirring occasionally until smooth. Remove from heat.

In an electric mixer mix eggs, sugar and vanilla on high until slightly thickened, about 1 1/2 minutes. Add melted chocolate mixture and mix on medium for 30 seconds. Add flour mixture and mix on low 10 seconds, then on medium 10 seconds. Add sour cream and mix on medium 5 seconds.

Scrape around sides and bottom of bowl with a rubber spatula to combine thoroughly. Pour batter into cake pan and spread evenly. Bake until toothpick inserted in center comes out clean, about 50 minutes. Allow brownies to cool 10 to 15 minutes before cutting with a serrated knife.
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Chocolate Cake
  2 cups Whey Low Granular or Whey Low Type D
  2 eggs
 1-3/4 cups all-purpose flour
 1 cup milk
  3/4 cup unsweetened cocoa
 1/2 cup canola oil
 1-1/2 tsp. baking powder
  2 tsp. Watkins Vanilla
 1-1/2 tsp. baking soda
 1 cup boiling water
 1 tsp. salt

Chocolate Frosting or Vanilla Buttercream Frosting (see below)

Heat oven to 325 degrees F. Grease and flour two 9-inch round baking pans. Combine dry ingredients in large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into pans. Bake 30- 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire racks. Cool to room temperature.

 

Chocolate Frosting for Chocolate Cake
 1 stick (1/2 cup) butter
 1/3 cup milk
 2/3 cup unsweetened cocoa
 1 tsp. Watkins vanilla
 3 cups Whey Low Powder

Melt butter. Stir in cocoa. Alternately add Whey Low Powder and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla. Spread chocolate frosting over cake. Makes 12 servings.

[Each serving of frosted chocolate cake has a caloric value of 372 Calories, a 32% reduction in calories from the same cake made with table sugar.]
 
 

Vanilla Buttercream Frosting
  3  cups Whey Low Powder
 1/3  cup butter softened
  ½  teaspoon Watkins Vanilla
  3  Tablespoons milk

Food Coloring

  1. Mix Whey Low® Powder and butter in medium bowl with electric mixer on low speed.   Stir in vanilla and 1 Tablespoon of the milk.

   2. Gradually beat in just enough remaining milk to make frosting smooth and spreadable.  Tint frosting as desired by adding food coloring.
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Carrot Cake
  1 ½ cups Whey Low Granular or Whey Low Type D
  1  cup canola oil
  3  large eggs
  2  cups flour2 teaspoons ground cinnamon
  1  teaspoon baking soda
  1  teaspoon Watkins Vanilla
  ½ teaspoon salt
  3  cups shredded carrots (5 medium)
  1  cup coarsely chopped nuts (optional)

Cream Cheese frosting (see below)

1. Heat oven to 340 Degrees F.  Grease bottom and sides of rectangular pan, 13x9x2 inches, or 2 round pans, 8x1 ½  or 9x1 ½ with canola oil.

2. Beat Whey Low®, oil and eggs in large bowl with electric mixer on low speed about 30 seconds or until blended.  Add remaining ingredients except carrots, nuts and Cream Cheese Frosting; beat on low speed 1 minute.  Stir in carrots and nuts.  Pour into pan(s).

3. Bake rectangle 40 minutes, rounds 30 minutes.  Cool on wire rack.

4. Frost with Cream Cheese frosting and store covered in refrigerator.
 
Cream Cheese Frosting

Because the cream cheese will spoil if left out at  room temperature, you’ll need to refrigerate the frosted cake or any leftover frosting.

   1  package (8 ounces) cream cheese, softened
  ¼  cup butter softened
   3  teaspoons milk
   1  teaspoon Watkins Vanilla
   4  cups Whey Low Powder

1. Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer on low speed until smooth.
2. Gradually beat in Whey Low® Powder, 1 cup at a time on low speed until smooth and spreadable.  Frost cake.
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Fudge
  8 oz.   unsweetened chocolate
  2 tbs   butter
       1    egg white (beaten and frothy)
    1lb    Whey Low Powder
    3/4    heavy cream

Melt unsweetened chocolate and butter on low heat.

Beat egg white to a froth.  Add Whey Low Powder and gradually add cream.   Mix well to creamy texture.  Add chocolate/butter and continue beating.   Refrigerate until set.
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Valentine's Day Lollipops
   3 cups   Whey Low Granular sugars
 1/2 tsp.    cherry flavoring
   1 cup     water
   12 six-inch lollipop sticks
  1/2 tsp    red food coloring

Grease 2 aluminum lollipop molds (six 3" hearts in each) lightly but thoroughly with vegetable oil. Insert one stick into each mold. Place Whey Low and water in a 2-quart saucepan. Stir with heat until all sugars dissolve. Continue to heat to a rolling boil without stirring (candy thermometer in place) until the syrup reaches 300º F (150 degrees C or hard crack stage). Remove pan from heat. Add coloring and flavoring. Stir thoroughly. Pour syrup into molds. Keep pushing sticks down into molten liquid until sticks stay in desired position. Let lollipops cool to room temperature. Remove from molds. Makes 10 to 12 lollipops.

[Each lollipop eaten alone has 1/2 of the calories of its table sugar equivalent.]
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Chocolate Chip Cookies
    3/4 cup   Whey Low Granular or Whey Low Type D                                                                                                                       2-1/4cups   all-purpose flour                                                                                                                                                          3/4 cup Whey Low Gold brown sugar blend

   1 tsp.    baking soda
   1/4 cup   Whey Low Powder sugar blend
   1/2 tsp   salt
   1 cup   butter (2 sticks) softened
   1 cup  unsweetened coconut* (optional)
   1 tsp  vanilla
   1  cup chocolate chips
   1 large egg

Heat oven to 360 degrees F. Beat Whey Low Granular and Gold, butter, vanilla, and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in all-purpose flour, baking soda, and salt. Dough will be stiff. Stir in coconut* and chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes on cookie sheet; remove to wire rack. Yields about 2 dozen cookies.

*Coconut should be unsweetened. Put coconut in a container with Whey Low Powder. Place lid on container. Shake well. Then add to recipe as described.

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Ginger Snaps
1/4 cup butter
1 tsp. cloves
1/2 cup canola oil
1 tsp. ginger
1-1/4 cups Whey Low Granular or Whey Low Type D
2 tsp. baking soda
1 egg
1 tsp. lemon juice
1 tsp. salt
2 cups all-purpose flour
1 tsp. cinnamon

Mix ingredients, then add lemon juice and flour; mix well. Chill dough well. Roll into small balls. Dip into a shallow dish of Whey Low Granular, and place balls 2" apart on ungreased cookie sheet. Bake at 350 degrees F for about 12 minutes. Cool cookies on a wire rack.

[Each cookie has a caloric value of 53 Calories, a 24% reduction in calories from the same cookie made with table sugar.]

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Peanut Butter Cookies:
       ¾ cup peanut butter
       ½ cup canola oil
       1-1/4 cups Whey Low Gold
       3 Tablespoons milk
       1 Tablespoon Watkins vanilla
       1 egg
       1-3/4 cups flour
       ¾ Teaspoon salt
       ¾ Teaspoon baking soda
       1 cup chocolate chips (optional)

1. Heat oven to 365 degrees F.

2. Combine peanut butter, canola oil, Whey Low® Gold, milk and vanilla in large bowl.  Beat at medium speed with electric mixer until well blended.  Add egg.  Beat just until blended.

3. Combine flour, salt, and baking soda.  Add to creamed mixture at low speed.  Mix just until blended.  Add chocolate chips if desired.  Drop by heaping teaspoons 2 inches apart onto ungreased baking sheet.  Flatten slightly in crisscross pattern with tines of fork.
4. Bake at 365 degrees F for 7 minutes. 
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Russian Tea Cakes
    1 cup butter
    2-1/4 cups all-purpose flour
   1/2 cup Whey Low Powder sugar
   1/4 tsp. salt
   1 tsp. vanilla
   1/4 cup finely-chopped nuts (optional)

Heat oven to 375 degrees F. Mix butter, Whey Low Powder, and vanilla thoroughly at room temperature until creamed. The mixture must entrain a lot of air to give the cookies a tender texture. Blend in flour, salt, and chopped nuts until dough holds together. Shape dough into 1"-balls. Place on ungreased baking sheet and bake 12 minutes or until set, not brown. Let stand 1 minute before placing them on wire rack to cool. While warm, roll them in Whey Low Powder. When cool, roll them in Whey Low Powder again. Makes about 4 dozen cookies.

[Each tea cake has a caloric value of 59 Calories, a 12% reduction in calories from the same tea cake made with table sugar.]
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Sugar Cookies
1/3 cup butter, softened                                                                                                                                                                    1/3 cup canola oil
1 cup Whey Low Granular or Whey Low Type D
1 teaspoon baking powder
1/8 teaspoon salt
1 large egg
1 Tablespoon milk
1 teaspoon Watkins Vanilla
2 cups flour

1. Beat butter and oil with an electric mixer on medium to high speed for 30 seconds.  Add Whey Low®, baking powder, and salt.  Beat until combined, scraping bowl.  Beat in egg, milk and vanilla.  Then add flour and beat.

2. Roll into balls and place on ungreased cookie sheet.  Bake 365 degrees F for 7 minutes.  Cool on rack.  Frost with Vanilla Buttercream frosting.
 
Vanilla Buttercream Frosting
     3 cups Whey Low Powder sugar
    1/3 cup butter softened
    1 ½ teaspoon Watkins Vanilla
    3 Tablespoons milk

Food Coloring
1. Mix Whey Low® Powder and butter in medium bowl with electric mixer on low speed.   Stir in vanilla and 1 Tablespoon of the milk.

2. Gradually beat in just enough remaining milk to make frosting smooth and spreadable.  Tint frosting as desired by adding food coloring.
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Homemade Vanilla Ice Cream
3/4 cup Whey Low for Ice Cream sugar blend
1/2 cup half and half cream, well-chilled
1-1/2 cups whole milk, well-chilled
2 tsp. pure vanilla extract, to taste
1 cup heavy cream, well-chilled

Use a hand mixer to combine Whey Low and milk until all sugars dissolve. Mix in heavy cream, half & half, and vanilla to taste. Turn ice cream machine on, pour mixture into freezer bowl, and let mix until thickened, about 25 to 30 minutes. Optionally, let ice cream ripen 2 hours. Yields about ten 1/2-cup servings.

[Each serving of ice cream has a caloric value of 188 Calories, a 21% reduction in calories from the same ice cream made with table sugar.]
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Oatmeal Chocolate Chip Coconut Bars
1 cup pure canola oil                                                   
1 ½ cups Whey Low Granular or Whey Low Type D                              
2 eggs
1 teaspoon vanilla
1½ cups flour
1 teaspoon cinnamon
½ teaspoon baking soda
1 teaspoon baking powder
3 cups oats
¾ cup chocolate chips
½ cup coconut, not sweetened
½ cup walnuts (optional)
½ cup warm milk                                                        

Heat oven to 350 degrees F and reduce to 325 degrees F to bake.

Beat together oil and sugars until creamy.  Add eggs and vanilla: beat well.  Add flour, cinnamon, baking soda and baking powder: mix well.  Stir in oats, chocolate chips, coconut, walnuts, and warm milk.  Bake in ungreased 13X9 inch baking pan for 30 to 35 minutes, in a 325 degrees F oven.                                    
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Pumpkin Pie Recipe
Whey Low pie crust (see below)
2 large eggs
½ cup Whey Low Granular or Whey Low Type D
1 teaspoon Watkins vanilla
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
1/8 teaspoon ground cloves
1can (16 ounces) pumpkin
1can (12 ounces) evaporated milk
Whey Low® Whipped Cream (see below)

1. Heat oven to 425 degrees F. Make Whey Low® pie crust.

2. Beat eggs slightly in medium bowl with wire whisk or hand beater. Beat in remaining ingredients, except Whey Low® Whipped Cream.

3. Cover edge of pie crust with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Bake for 10 minutes. Pour filling into hot pie crust. To prevent spilling filling, place pie plate on oven rack.

4. Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake another 30 minutes longer, remove aluminum foil around crust. Continue baking for an additional 15 minutes or until knife inserted in center comes out clean. Cool on wire rack 2 hours. Serve with Whey Low® Whipped Cream. After cooling, pie can remain at room temperature up to an additional 4 hours, then should be covered and refrigerated.

Pumpkin Pie Crust Recipe
2 Cups all-purpose flour
½ teaspoon salt
2/3 cup canola oil
4-5 tablespoons cold water

1. Mix flour, salt and oil until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed.

2. Gather pastry into a ball. Press in bottom and up side of pie plate, 9x1 ¼ inches; flute.
3. Fill and bake as directed in pie recipe.

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Whipped Cream Recipe

1 cup heavy whipped cream
2 tablespoons Whey Low Granular or Whey Low Type D or Whey Low® Powder
1 teaspoon Watkins Vanilla

Beat with an electric mixer until it turns into Whipped Cream. Do not mix too long or it will turn into butter.
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Apple Pie Recipe

(Filling)
1/3 Cup Whey Low Granular or Whey Low Type D
1/3 Cup Whey Low® Gold
¼ Cup all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
Dash of salt
8 Cups thinly sliced peeled tart apples (8 medium)
2 Tablespoons butter

1. Heat oven to 425 degrees F. Make pie crust (see below).

2. Mix Whey Low®, flour, cinnamon, nutmeg, and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Cut butter into small pieces: sprinkle over apples. Cover with top pastry that has slits cut in it. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.

3. Bake 40 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on wire rack at least 2 hours.  Add vanilla Whey Low® ice cream for a wonderful topping.

Pie Crust:

3 cups all-purpose flour
3 Tablespoons Whey Low Granular or Whey Low Type D
1 and ½ teaspoons salt
1 cup canola oil
5 to 6 Tablespoons cold water

Put all ingredients into a bowl, mix together, and roll dough into a ball, mixing well. Divide ball into two halves. One half will be for the bottom crust; the other half for the top. Roll pastry on lightly floured surface, using floured rolling pin. If you don't have a rolling pin, slowly spread the dough with your hands to cover pie plate. Ease into pie plate pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Then follow directions as stated above.

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Two Layer Cheese Cake Recipe

From Maynard's Bakery of Topeka, KS (Ford Times Magazine, 1959)

Crust – Mix 1 2/3 cup of graham crackers or zwieback crumbs; 2 T of Whey Low®, 1.5 T of cinnamon, plus 6 T of melted butter.  Pat into bottom and sides of a 10” pie pan.

Filling – Three 8-oz. packages of cream cheese,  1 cup of Whey Low Granular or Whey Low Type D, 3 eggs well beaten, ½ tsp of vanilla. Beat cream cheese thoroughly in an electric mixer. Then add Whey Low® gradually, eggs one at a time, and finally the vanilla. Continue mixing until all ingredients are thoroughly combined . Pour mixture into a pie shell and bake for 20 minutes at 375 degrees F. Remove from the oven and add topping.

Topping – Whip 1 pint of sour cream, adding 3 T of Whey Low Granular or Whey Low Type D and ½ tsp of vanilla. Pour topping over baked pie and bake 5 minutes at 500 degrees F. Cool, and then chill in refrigerator. Serve very cold. Makes 8 large portions.

You may want to add fresh strawberries to the top of the cheesecake for even more flavor.
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Pumpkin Nut Bread
1 cup flour
1 cup rolled oats
2 tsp. baking powder
1/3 cup chopped nuts (optional)
1 tsp. salt
1 egg (beaten)
1/2 tsp. cinnamon
1/3 cup milk
1/4 tsp. each: ginger, clove, soda
1/4 cup canola oil
1 cup Whey Low Granular or Whey Low Type D
1 cup canned pumpkin

Stir until dry ingredients are moistened. Blend in the pumpkin. Bake in a bread pan at 350 degrees F for 55 minutes. Cool on wire rack for 24 hours. Makes one loaf (approximately 10 slices).

[Each slice has a caloric value of 186 Calories, a 25% reduction in calories from the same bread made with table sugar.]
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Baked Custard
2 eggs
2 cups whole milk, scalded
1/3 cup Whey Low Granular
1/2 tsp. vanilla (optional)
1/4 tsp. salt

Beat eggs, Whey Low, and salt slightly to mix. Stir in scalded milk. Add vanilla. Pour into 6 custard cups or 1 1/2-quart baking dish, and set in pan of hot water (1" deep). Sprinkle a little nutmeg over the top(s). Bake at 350 degrees F for 45 minutes (or just until a silver knife inserted 1" from the edge comes out clean). Immediately remove from oven. Serve chilled.

[Each serving has a caloric value of 104 Calories, a 17% reduction in calories from the same custard made with table sugar.]