Cal whipped topping

3 cups

Ingredients

Quantity Ingredient
½ cup Instant dry milk
⅓ cup Cold water
2 tablespoons Lemon juice
2 tablespoons Sugar
¼ cup Dry sugar substitute (equal
To 1/4 c sugar),optional
½ teaspoon Vanilla

Directions

Combine the 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 4 minutes. Stir the sugar an sugar substitute together an add gradually to the whipped milk while it is being beaten. add vanilla to whipped topping and refrigerate until used.

Yields 24 servings of 2 tbsp each. Prepare as close to serving time as possible as it loses volume after a period of time. Nutritive value per serving (2 Tbsp): Food Exchanges per serving: 2 TABLESPOON MAY BE CONSIDERED FREE (⅓ CUP IS 1 VEGETABLES EXCHANGE); CAL 12; CHO 2 gm; PRO Negl; FAT Negl

Source: The New Diabetic Cookbook by Mabel Cavaiani, R.D. Brought to you and yours via Nancy O'Brion and her Meal-Master.

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