Low Cal Whipped Topping
Source: The New Diabetic Cookbook by Mabel Cavaiani, R.D.
Special: Desserts, Low-fat/cal
Yield: 3 cups, 24 servings of 2 tbsp each.
1/2-c Instant dry milk
1/4c Dry sugar substitute (equal
1/3 c Cold water
To 1/4c sugar), optional
2 tb Lemon juice
1/2 ts Vanilla
2 tb Sugar
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 and sugar substitute together an add gradually to the whipped milk while it is being beaten. add vanilla to whipped topping and refrigerate until used.
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
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