This disclosure relates generally to whippable food products and methods for making the whippable food products and for making whipped food products therefrom. In one embodiment a whippable food product has less than 5% by weight fat and includes about 0.5% to about 30% by weight of a dietary fiber； about 50% to about 95% by weight of water； up to about 5% by weight of a protein； up to about 5% by weight of a food starch； up to about 5% by weight of an emulsifier； and up to about 5% by weight of a hydrocolloid. The total amount of the protein food starch emulsifier and hydrocolloid is within the range of about 0.25% to about 20% by weight. In certain embodiments the whippable food product is substantially free of emulsifier. Such a whippable food product can be capable of being aerated for example to a stable foam having an overrun in the range of 100% 700%.
