Difference between revisions of "Diabetic-friendly Whipped Topping"
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* ½ teaspoon [[vanilla]] | * ½ teaspoon [[vanilla]] | ||
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# Combine dry [[milk]] and [[water]] and refrigerate for 30 minutes. | # Combine dry [[milk]] and [[water]] and refrigerate for 30 minutes. | ||
# Beat at high speed for 4 minutes. | # Beat at high speed for 4 minutes. | ||
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__NOTOC__ | __NOTOC__ | ||
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| − | [[Category:Diabetic- | + | <references/> |
| + | [[Category:Diabetic-Friendly Recipes]] | ||
[[Category:Lemon juice Recipes]] | [[Category:Lemon juice Recipes]] | ||
[[Category:Powdered milk Recipes]] | [[Category:Powdered milk Recipes]] | ||
| − | [[Category: | + | [[Category:North American cuisine]] |
Latest revision as of 13:18, 15 July 2012
Description
Contributed by World Recipes Y-Group
Ingredients
- ½ cup instant dry milk
- ⅓ cup cold water
- 2 tablespoon lemon juice
- 2 tablespoon sugar
- ¼ cup equivalent sugar substitute
- ½ teaspoon vanilla
Procedures
- Combine 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 4minutes.
- Stir sugar and sugar substitute together and add gradually to the whipped milk while it is being beaten.
- Add vanilla to whipped topping and refrigerate until used.
- Can be spread on top of pies or used as a garnish for pies, puddings, or gelatins.
- It should be prepared as close to serving time as possible since it loses volume after a period of time.
Nutritional information
1 Serving = 2t Exchanges = Free (⅓ cup is 1 Veg Exchange) Calories=12.
