Mock Whipped Cream
There is some fat in this recipe, but the use of vegetable oil reduces the saturated fat and cholesterol amounts considerably compared to making whipped cream using real cream.
YIELDS 3½ CUPS; SERVING SIZE 2 TABLESPOONS
- 1 envelope unflavored gelatine
- ¼ cup cold water
- ½ cup hot water
- 2 tablespoons almond oil
- 1 teaspoon vanilla
- 3 tablespoons powdered sugar
- 1 cup ice water
- 1¼ cups nonfat milk powder
Allow the gelatin to soften in the cold water, then pour the mixture into a blender. Add the hot water; blend for 2 minutes, until the gelatin is dissolved.
While continuing to blend the mixture, gradually add the almond oil, vanilla, and powdered sugar. Chill in the freezer for 15 minutes, or until the mixture is cool but hasn't yet begun to set.
Using a hand mixer or whisk, add the ice water and nonfat milk powder to a chilled bowl; beat until peaks start to form.
Add the gelatin mixture to the whipped milk; continue to whip until stiffer peaks begin to form.
This whipped topping will keep several days in the refrigerator. Whip again to reintroduce more air into the topping before serving.
Calories: 35 | Carbohydrates: 4g | Fat: 1g | Sodium: 30mg | Fiber: 0g