Low Fat Whipped "Cream"
If you love to top your desserts with whipped cream but hate all the fat and calories, make this low-fat version and enjoy it guilt-free.
Ingredients
- 1 5-ounce can evaporated milk
- 2 tablespoon cold water
- 1 teaspoon unflavored gelatin
- 2 tablespoon sugar
- 3 tablespoon corn or safflower oil
Instructions
- Chill milk by pouring it into a shallow tray, bowl, or ice cube trays and placing in the freezer until you see crystals begin to form around the edges.
- While the milk is chilling, combine the gelatin and water in a dish, without stirring.
- Place the dish in a small saucepan or other dish containing hot water and let stand until the gelatin dissolves, about 5 minutes.
- Remove the dish containing the gelatin from the hot water, stir the gelatin, and allow to cool.
- Beat the milk in a medium-sized bowl until stiff peaks form.
- Gradually add the sugar, oil, and gelatin mixture to the milk. Continue beating until stiff peaks form again.
- Cover and place in freezer for 10 minutes, then transfer to refrigerator. The mixture will become very stiff.
- Before serving, stir to soften.
Will keep 3 days (covered) in refrigerator.