Mock whipped cream (anderson)

Yield: 6 Servings

Measure Ingredient
¾ teaspoon Unflavored gelatin
1 tablespoon Cold water
½ cup Nonfat dry milk powder
½ cup Ice water
2 tablespoons Confectioner's sugar*
1 teaspoon Vanilla or other flavoring

A fluffy, all-purpose topping that can double as a filling. Properly whipped, it will be stiff enough to mound or pipe through a pastry bag. (My note: may also be frozen by spoonfuls or in shapes on waxed paper either plain or with small pieces of fruit mixed in. Also try with powdered sugar substitute or chocolate powder.) Soften the gelatin in the cold water in a small heatproof measuring cup. Set the cup in a pan of simmering water and heat about 4 minutes until the gelatin dissolves; remove from heat. (or microwave for about 10 seconds)

Combine the dry milk, ice water, and confectioner's sugar in the chilled small bowl of an electric mixer, then beat with chilled beaters at medium speed until foamy. With the motor running, carefully pour the gelatin down the side of the bowl so that it doesn't hit the beaters and spatter all over.

Continue beating at medium speed for 7 to 10 minutes until it is the texture of whipped cream, then beat in the vanilla. If not used immediately, store in the refrigerator or freeze in desired shapes.

The mixture deflates on standing and may be rebeaten. Allow ½ cup frozen topping to thaw about 15 minutes before serving.

Makes 3 cups

Per Tablespoon: 4 C less than 1 g P 0 g TF (0 g SAT) 1 g CARB 4 mg S ⅒ mg CH from: Jean Anderson's Sin-Free Desserts Posted by Kaitlin Young, reposted by Karen Mintzias Additional notes after taste-testing by Elizabeth Rodier May 93

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