Low Fat Whipped Cream Substitute

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   First, you need to get the milk to a cold enough temperature to whip. This.

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   is easiest done by pouring it into a shallow tray, bowl, or ice cube trays.

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   and placing in the freezer until you see crystals begin to form around the.

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   edges.

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   While the milk is chilling, combine the gelatin and water in a dish, without.

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   stirring. Place the dish in a small saucepan or dish containing hot water.

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   and let stand until the gelatin dissolves - about 5 minutes. Remove dish.

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   from the hot water, stir the gelatin and allow to cool.

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   Beat the milk in a medium size bowl until stiff peaks form. Gradually add.

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    the sugar, oil, and then gelatin mixture. Continue beating until stiff peaks.

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    form again. Cover and place in freezer for 10 minutes, then transfer to.

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    refrigerator. The mixture will become very stiff.

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    Before serving, stir to soften. Will keep 3 days covered in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.