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I bought both flavors! yummy! But I was wondering if you can make whipped cream out of it? I'm not sure if it will whip up the same way heavy cream does. Maybe I can mix in some silken tofu for texture? I think the pumpkin spice flavor would make an excellent whipped topping for muffins & cakes!
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IBS-A...I can never make up my mind 
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This is a really good idea. I'm gonna try it and see what happens.
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If you're not dead, you've still got time.
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Let me know how it turns out! I may make some to take to my fiance's parents house for Thanksgiving. 
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IBS-A...I can never make up my mind
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The egg nog is delish! It's a far cry from what I'm used to but damn this was good. The one thing that would make it perfect for me were if it were thicker. Otherwise, it's Yum-o!
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Wendy IBS A thru Z 
Taking it one day at a time...
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I used one part silk nog, 3 parts canola oil. ***Use in moderation!! - it's mostly oil!*** I recommend topping it with a sprinkle of cinnamon and/or nutmeg. And definitely served completely chilled. I mixed the nog and canola oil with a hand held blender. Beating with a mixer just doesn't do the trick. Anything you have successfully used to make whipping cream with should work.
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If you're not dead, you've still got time.
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MAKES 1-2 JARS
Serve it with fresh fruit salads, on Apple Pie, on puddings, fruit tarts or flans, or simply add it to any dessert when you want to make the occasion a little bit special.
Allow 5 minutes to prepare.
EACH 100g PROVIDES
268kcal 4g protein 5g carbohydrate 26g fat 1g fibre
Ingredients
125g/¼lb/½ cup tofu
75ml/5tbsp sunflower oil
100ml/7tbs soya milk
15ml/1tbsp vanilla essence
25ml/1½tbsp maple syrup (optional)
Method
1. Put all the ingredients in a blender and blend to produce a rich, thick cream.
2. Transfer to suitable storage jars and refrigerate till needed.
I found this on a Vegan recipe website (http://www.vegsoc.org/cordonvert/recipes2/leancuisine4.html) and thought it looked interesting. Use it sparingly though because it's pretty high in fat - 26g fat per 100g - though that's a pretty huge serving!
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IBS-A since age 12, and fructose sensitive; with the exception of my pregnancy, have been following Heather's diet since Nov. 19, 2007.
Taking 12g of Acacia per day. Relatively stable since March 2008!
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This sounds fantastic! 
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IBS-A since age 12, and fructose sensitive; with the exception of my pregnancy, have been following Heather's diet since Nov. 19, 2007.
Taking 12g of Acacia per day. Relatively stable since March 2008!
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