Mock whipped cream~

Yield: 3 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

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.

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 the heat. 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 using immediately, store in the refrigerator. If the mixture should deflate on standing, simply beat until it again resembles whipped cream.

Makes 3 cups

Per Tablespoon: 4 Calories; less than 1 g Protein; 0 g Total Fat (0 g SAT); 1 g Carbohydrate; 4 mg Sodium; ⅒ mg Cholesterol.

Posted by Kaitlin Young

Recipe By : From: Jean Anderson's Sin-Free Desserts From: Marjorie Scofield Date: 05-23-95 (159) Fido: Cooking

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