Sat, Sep 06 2008
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Published July 15, 2008 03:10 pm - With my able assistant Chris in charge of purchasing and available to assure fairness, I chose three different brands: Cool Whip, Reddi Wip and Great Value. All were the extra-creamy variety. Cheryle Finley: The great whipped cream taste test Last week, my kitchen was once again a test laboratory. Three aerosol whipped-cream toppings went head to head in a blind taste test. With my able assistant Chris in charge of purchasing and available to assure fairness, I chose three different brands: Cool Whip, Reddi Wip and Great Value. All were the extra-creamy variety.
The first test was price. The Cool Whip came in highest at $2.79, the Reddi Wip was next at $2.14 and the Great Value, depending on how you look at it, came in either last or on top at $1.54. That’s when you look at price per can. The Reddi Wip contained 14 ounces, twice as much as the other 7-ounce cans, so it was by far the best buy. The next test was taste. After several tries, I ranked them in this order, best one first: Cool Whip, Great Value and Reddi Wip. It was a close call between the top two and I could probably do this test again and pick the Great Value that time, they were that close. And third place was certainly not out by a long shot. It certainly held its own. The final test was ingredients. The main ingredient in the Great Value and the Reddi Wip is heavy cream. The main ingredient in the Cool Whip is water. All compare a serving size of 2 tablespoons and all have 0 grams of trans fat. The Great Value has 20 calories per serving while the other two have 15 each. There is some difference in the cholesterol reading for each and the Cool Whip comes out way on top with 0 mg. Reddi Wip is next with 5 mg and Great Value is highest at 10 mg. And all boast 1g or less of total carbohydrates. My conclusion? For the money and taste, I choose the Great Value hands down. But because of its higher cholesterol numbers, I won’t be overindulging anytime soon. During my daughter Sarah’s recent visit from Texas, she and some of her friends had a birthday get-together in honor of Sarah turning 28 years old. Her friend Rachel Lloyd provided the cake and I have to tell you, it was a masterpiece. Red velvet cake is Sarah’s favorite and when I fix it, it consists of me buying a red velvet cake mix and preparing it according to the box directions. Rachel took that cake mix and punched it up several degrees. The recipe calls for bourbon. The alcohol cooks out but it is optional and can be replaced with water. It also calls for 2 cups of chocolate chips. Rachel says you can use any chocolate and she crushed espresso-flavored candy bars. A little tweaking of a recipe is right up my alley. I love all the flavors you get in a bite of jambalaya and I love that the jambalaya with shells recipe mixes together quickly. I’m also glad the recipe calls for green peppers instead of yellow or red. The last time I bought a yellow and red pepper, they were almost $3 each. Outrageous! This recipe is from “Favorite Brand Name Pasta Collection.” From “Farm Journal’s Country Cookbook” comes the Southwestern corn bake. What a wallop of taste and again with the green peppers. Everyone will want more. And one more dessert from my mother Wilma Evans’ kitchen, the easy peach cobbler. Mom used to make this cobbler regularly and just recently has been turning them out again for family gatherings and they are always a hit. The crust comes to the top during baking and this time, the addition of the pie filling to the sliced peaches makes this a perfect dessert. It’s best served warm but good cooled, too. Have a great week and happy eating! Red velvet cake 1 red velvet cake mix 1 (3.5-ounce) box instant chocolate pudding mix 1 small box strawberry gelatin mix 
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