Phony Whipped Cream Recipe - Cooking Index
Phony Whipped Cream Recipe - Cooking Index
| 1 teaspoon | 5ml | Granulated gelatin |
| 1 tablespoon | 15ml | Cold water |
| 1/2 cup | 118ml | Iced water |
| 1/2 cup | 118ml | Instant nonfat dry milk |
| Sugar substitute equal to 3 tspns sugar | ||
| 1/2 teaspoon | 2.5ml | Vanilla |
| 2 tablespoons | 30ml | Vegetable oil |
Chill a small mixing bowl and beaters.
Meanwhile, soften gelatin in cold water, then dissolve it over boiling water. Allow it to cool until tepid.
Place iced water and nonfat dry milk in chilled bowl and beat at high speed until stiff peaks form. Continue beating, adding remaining ingredients and gelatin, until blended.
Place bowl in freezer for 15 minutes, then transfer to refrigerator.
Occasionally stir gently to keep mixture smooth and well blended. Store in refrigerator for no longer than two days.
This recipe yields 3 servings.
Exchanges Per Serving: Up to 2 tablespoons may be consedered Free Food.
Nutrition Facts: Carbohydrates 1g; Protein 1g; Fat 1g; Calories 16; Fiber 0g; Sodium 8mg; Cholesterol 0mg.
Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess
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