Mock Whipped Cream
- 1 envelope Knox Unflavoured Gelatine
- ¼ cup cold water
- ½ cup hot water
- 2 tablespoons almond oil
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla
- 1 cup ice water
- 1¼ cups nonfat milk powder
Allow gelatine to soften in cold water; pour into blender. Add hot water; blend for 2 minutes, until gelatin is dissolved.
While continuing to blend mixture, gradually add almond oil, powdered sugar, and vanilla. Chill in freezer for 15 minutes, or until mixture is cool but hasn't begun to set.
Using hand mixer or whisk, add ice water and nonfat milk powder to a chilled bowl; beat until peaks start to form.
Add gelatin mixture to whipped milk; continue to whip for 10 minutes until stiffer peaks begin to form. This whipped topping will keep several days in refrigerator. Whip again to reintroduce more air into topping before serving.
YIELDS 3½ CUPS; SERVING SIZE: 2 TABLESPOONS
PER SERVING: Calories: 24 | Protein: 1g | Carbohydrates: 2g | Fat: 1g | Saturated Fat: 0g Cholesterol: 1mg | Sodium: 17mg | Fiber: 0g | PCF Ratio: 21-41-38 | Exchange Approx.: ½ Fat
Know Your Ingredients
“Gelatine” is the name of the commercial Knox Unflavoured Gelatine product used to make gelatin. Although any unflavored gelatin will work, the nutritional analyses for all recipes are based on the Knox brand.