I have not tried this recipe. I got this recipe from Ossg Recipes. I plan to use Splenda in place of the sugar.
My Private Note
Units: US | Metric
- 1First, you need to get the milk to a cold enough temperature to whip. This.
- 2is easiest done by pouring it into a shallow tray, bowl, or ice cube trays.
- 3and placing in the freezer until you see crystals begin to form around the.
- 5While the milk is chilling, combine the gelatin and water in a dish, without.
- 6stirring. Place the dish in a small saucepan or dish containing hot water.
- 7and let stand until the gelatin dissolves - about 5 minutes. Remove dish.
- 8from the hot water, stir the gelatin and allow to cool.
- 9Beat the milk in a medium size bowl until stiff peaks form. Gradually add.
- 10the sugar, oil, and then gelatin mixture. Continue beating until stiff peaks.
- 11form again. Cover and place in freezer for 10 minutes, then transfer to.
- 12refrigerator. The mixture will become very stiff.
- 13Before serving, stir to soften. Will keep 3 days covered in refrigerator.
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Nutritional Facts for Low Fat Whipped Cream Substitute
Serving Size: 1 (53 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 103.6
- Calories from Fat 54
- Total Fat 6.0 g
- Saturated Fat 2.0 g
- Cholesterol 10.2 mg
- Sodium 38.9 mg
- Total Carbohydrate 9.8 g
- Dietary Fiber 0.0 g
- Sugars 6.2 g
- Protein 2.9 g