Perfect for the holidays, this low fat whipped
cream recipe will thrill the dieters in your family who just can't eat
pumkin pie without the yummy topping. You'll love it too!
3/4 ts Unflavored gelatin
1 tb Cold water
1/2 c Nonfat dry milk powder
1/2 c Ice water
2 tb Confectioner's sugar*
1 ts 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. 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 re-whipped. Allow 1/2 cup frozen topping to thaw about 15
minutes before serving. Makes 3 cups
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