Title: Low Cal Whipped Topping
Categories: Diabetic Dessert Lowfat
Yield: 3 Cups
| 1/2 | c | Instant dry milk |
| 1/3 | c | Cold water |
| 2 | tb | Lemon juice |
| 2 | tb | Sugar |
| 1/4 | c | Dry sugar substitute (equal |
| | | To 1/4 c sugar),optional |
| 1/2 | ts | Vanilla |
Combine the dry milk and water and refrigerate for 30 minutes. Beat at
high speed for 4 minutes. Add lemon juice to whipped milk and beat at high
speed for 4 minutes. Stir the sugar an sugar substitute together an add
gradually to the whipped milk while it is being beaten. add vanilla to
whipped topping and refrigerate until used. Yields 24 servings of 2 tbsp
each. Prepare as close to serving time as possible as it loses volume after
a period of time. Nutritive value per serving (2 Tbsp): CAL 12; CHO 2 gm;
PRO Negl; FAT Negl NA 6 mg; FOOD EXCHANGES PER SERVING: 2 tbsp may be
considered free (1/3 c is one vegetable exchange. Source: The New Diabetic
Cookbook by Mabel Cavaiani, R.D.