Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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 the heat. 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
using immediately, store in the refrigerator. If the mixture should
deflate on standing, simply beat until it again resembles whipped
cream.

Makes 3 cups

Per Tablespoon: 4 Calories; less than 1 g Protein; 0 g Total Fat (0 g
SAT); 1 g Carbohydrate; 4 mg Sodium; 0.1 mg Cholesterol.

Posted by Kaitlin Young

Recipe By : From: Jean Anderson's Sin-Free Desserts

From: Marjorie Scofield Date: 05-23-95 (159) Fido:
Cooking

Browse by categories