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Print this Recipe    Mock Cool Whip

Low Fat Whipped Cream Substitute
Yield is about 4 servings.

5oz can evaporated milk
2 tbsp cold water
1 tsp unflavored gelatin
2 tbsp sugar
3 tbsp corn or safflower oil

First, you need to get the milk to a cold enough temperature to
whip. This is easiest done 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.

While the milk is chilling, combine the gelatin and water in a
dish, without stirring. Place the dish in a small saucepan or dish
containing hot water and let stand until the gelatin dissolves -
about 5 minutes. Remove dish from the hot water, stir the gelatin
and allow to cool.

Beat the milk in a medium size bowl until stiff peaks form. Gradually
add the sugar, oil, and then gelatin mixture. Continue beating
until stiff peaks form again. Cover and place in freezer for 10
minutes, then transfer to refrigerator. The mixture will become
very stiff.

Before serving, stir to soften. Will keep 3 days covered in
refrigerator.

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