Low Fat Whipped Cream Substitute

• 5 ounces evaporated milk
• 2 tablespoons cold water
• 1 teaspoon unflavored gelatin
• 2 tablespoons sugar
• 3 tablespoons corn oil or 3 tablespoons safflower oil

1. First, you need to get the milk to a cold enough temperature to whip. This.
2. is easiest done by pouring it into a shallow tray, bowl, or ice cube trays.
3. and placing in the freezer until you see crystals begin to form around the.
4. edges.
5. While the milk is chilling, combine the gelatin and water in a dish, without.
6. stirring. Place the dish in a small saucepan or dish containing hot water.
7. and let stand until the gelatin dissolves - about 5 minutes. Remove dish.
8. from the hot water, stir the gelatin and allow to cool.
9. Beat the milk in a medium size bowl until stiff peaks form. Gradually add.
10. the sugar, oil, and then gelatin mixture. Continue beating until stiff peaks.
11. form again. Cover and place in freezer for 10 minutes, then transfer to.
12. refrigerator. The mixture will become very stiff.
13. Before serving, stir to soften. Will keep 3 days covered in refrigerator.

milk, cold water, unflavored gelatin, sugar, corn oil

Taken from www.food.com/recipe/low-fat-whipped-cream-substitute-338330 (may not work)