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Low Fat Whipped "Cream"

If you love to top your desserts with whipped cream but hate all the fat and calories, make this low-fat version and enjoy it guilt-free.

Serves: 4

Ingredients
  • 1 5-ounce can evaporated milk
  • 2 tablespoons cold water
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons sugar
  • 3 tablespoons corn or safflower oil
Instructions
  1. Chill milk by pouring it into a shallow tray, bowl, or ice cube trays and placing in the freezer until you see crystals begin to form around the edges.
     
  2. While the milk is chilling, combine the gelatin and water in a dish, without stirring.
     
  3. Place the dish in a small saucepan or other dish containing hot water and let stand until the gelatin dissolves, about 5 minutes.
     
  4. Remove the dish containing the gelatin from the hot water, stir the gelatin, and allow to cool.
     
  5. Beat the milk in a medium-sized bowl until stiff peaks form.
     
  6. Gradually add the sugar, oil, and gelatin mixture to the milk. Continue beating until stiff peaks form again.
     
  7. Cover and place in freezer for 10 minutes, then transfer to refrigerator. The mixture will become very stiff.
     
  8. Before serving, stir to soften.

    Will keep 3 days (covered) in refrigerator.

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I do not use Cool Whip because of the partially Hydrogenated fats in it, but the convenience of having it ready in the freezer is nice. I am wondering if this could be frozen and thawed like Cool Whip for longer storage.

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