*  Exported from  MasterCook  *
 
                       MOCK WHIPPED CREAM (ANDERSON)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Low-fat                          Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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       t            Vanilla or other flavoring
 
   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. (My note:  may
   also be frozen by spoonfuls or in shapes on waxed
   paper either plain or with small pieces of fruit mixed
   in.  Also try with powdered sugar substitute or
   chocolate powder.)
   
   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 heat.  (or microwave
   for about 10 seconds)
   
   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 used immediately, store in the
   refrigerator or freeze in desired shapes. The mixture
   deflates on standing and may be rebeaten.  Allow 1/2
   cup frozen topping to thaw about 15 minutes before
   serving.
   
   Makes 3 cups
   
   Per Tablespoon:  4 C less than 1 g P 0 g TF (0 g SAT)
   1 g CARB 4 mg S 0.1 mg CH  from: Jean Anderson’s
   Sin-Free Desserts Posted by Kaitlin Young, reposted by
   Karen Mintzias Additional notes after taste-testing by
   Elizabeth Rodier May 93
  
 
 
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