For those of us who really don’t like anything but real whipped cream, but have a few recipes for which the real stuff doesn’t work as well, but we still don’t want to eat things we cannot pronounce.
Servings: 2 Cuos
1 teaspoon gelatin
2 teaspoons cold water
3 tablespoons boiling water
1/2 cup ice water
1/2 cup nonfat dry milk
3 tablespoons sugar
3 tablespoons oil
Chill a small mixing bowl. Soften gelatin with 2 teaspoons cold water, then add boiling water, stirring until gelatin is completely dissolved. Cool until tepid. Place ice water and nonfat dry milk in the chilled bowl. Beat at high speed until the mixture forms stiff peaks. Add sugar, still beating, then oil and gelatin. Place in freezer about 15 minutes, then transfer to refrigerator until ready for use. Stir before using to retain creamy texture. Makes 2 cups.
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