Mock Whipped Cream(Anderson)

* 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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