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Friday, October 3, 2008


Sugarless Condensed Milk
This is a good substitute for the canned variety. I have another condensed milk recipe (on this blog - only slightly lower in carbs at 2 grams), but it is for cold applications only. This recipe, although not terribly low-carb, is reduced carb and using, say 1/2 cup in a recipe spreads the roughly 22 grams of carbohydrates over the entire cake, cookie batch, cheesecake or whatever. I made this recipe last night when my pumpkin spice cheesecake came out a bit too savory tasting for my liking (I have a sweet tooth), so I poured a tablespoon over the top of each serving and that did the trick! This condensed milk is very much like the real thing. I could not tell the difference. This may or may not work in baking applications. Even although the taste is amazing, the composition is different to real condensed milk. Cold applications are probably still best here.

Note: There is now a product called coconut milk powder.  Perhaps it would work here or maybe half and half powdered milk and coconut milk powder.

1/2 cup boiling water
1 cup whole milk powder (apparently Nestle makes it, called NIDO and also KLIM - look at Publix or in a Super Walmart in the Hispanic section or in Costco and South America (PriceSmart))
Sweetener to equal 4 tbsp sugar
2 tbsp powdered erythritol
2 to 4 tbsp regular butter
1/4 tsp xanthan gum 

Place boiling water, whole milk powder, sweetener, erythritol, butter and xanthan gum in blender and blend until smooth. Allow to cool to room temperature before using in a recipe or store in refrigerator up to 1 week.

Yield: 1 1/4 cups, 1 tbsp per serving.
Nutritional Analysis:
42.1 calories, 1.7 g protein, 2.9 g fat, 2.5 g carbs


Vikki said...

Will this work as a sub in those bar cookies do you think? I can make the crust from nuts, I have low carb chocolate chips and unsweetened coconut, the problem I kept coming up against was the condensed milk. That would make a fabulous Christmas treat for everyone, low carbs and high carbers both.

I had non-fat powdered milk because it was all I could find back when I was making yogurt. I'll have to check out the Hispanic section and see if I can find the full fat. I'm sure the carb count would be lower besides tasting better.
How cool is this, I mean really I'm all excited about Christmas all ready...giggle

Jennifer said...

Hi Vikki,

I think it is possible to use skim milk powder as well, but I think it will taste richer with the whole milk powder.

I cannot say if this condensed milk will work to your satisfaction in that excellent bar cookie you describe. Does the filling need to be baked? I'd be very curious as to how it turns out.

I myself can hardly believe Christmas is right around the corner again. I love Christmas too. :-)

Vikki said...

I don't remember the recipe exactly but yes it is backed. I think the original had a graham cracker crust. But nut flour with a little molasses should take care of that. The crust is baked a few minutes then chocolate chips, nuts and coconut are sprinkled over the crust, then sweetened condensed milk is pour over the whole thing and it's baked. At least that's what I remember. I may just give it a try closer to Christmas. Too many sweets too soon will have me all off plan, even if they are low carb. But they sure are nice to have come the holidays or as a treat ever so often.

Jennifer said...

I admire your self-discipline. Sometimes reading a recipe gives one almost enough satisfaction and then one can put off making it until later when low-carb treats hanging around are necessary to protect us from succumbing to the abundance of high carb treats at that time of year.

The only difference in this recipe with the usual substitute for a high carb condensed milk is this: I substituted Splenda (used the packets) and erythritol for the 1 cup of sugar and I used a tiny amount of xanthan gum to thicken it appropriately. I'm hoping it will perform very well in recipes requiring baking. I cannot see why not.

Vikki said...

It's lack of self-control that keeps me from making it now...giggle I'd eat way to much. But I think they were called Hello Dollys and it was one of mom's favorites (she's totally loves coconut) So it would be a wonderful idea for her, hmmm her BD is next month... surprise Mom :o)
Thanks again,
This can only make life better.

Jennifer said...

You're welcome. Hope it works to your satisfaction. Tell you what - email me the recipe, if you like, and I'll test it for you in the next week or so, and let you know how it turns out. See, I don't have your discipline! Besides, I can always freeze the extras (says she to herself to justify making this yummy-sounding bar cookie!).