Light milk whip

3 cups

Ingredients

Quantity Ingredient
½ cup Low-fat evaporated milk
1½ tablespoon Frozen apple juice concentra te
½ teaspoon Lemon juice
½ teaspoon Vanilla extract

Directions

Measure the milk into a mixer bowl and place it in the freezer along with the beaters for the mixer. Chill until ice crystals form around the edge, 20 to 30 minutes. Beat the milk with an electric mixer at its highest speed. When soft peaks form, add the apple juice concentrate, lemon juice and vanilla. Continue to beat until fluffy. Serve at once or keep in the refrigerator for 10 minutes. Light milk whip can be prepared ahead and kept for up to 2 days if it is stabilized with gelatin, see variation below.

Yield: 3 cups

Light Milk whip II.

Pour ¼ cup unsweetended fruit juice in a heatproof cup or bowl and sprinkle 1 envelope of unflavored gelatin over it. Place the cup holding the gelatin mixture in a pan of simmering water and stir until the gelatin is dissolved. Combine with ¾ cup unsweetened fruit juice. Chill, stirring occasionally, until the mixture is syrupy but not set, Prepare a recipe of light milk whip. When fluffy, fold in the gelatin mixture. Serve immediately, or refrigerate for up to 2 days.

Source: "Naturally Sweet" by Fran Raboff & Lynn Bassler From the files of: Melissa Mierau

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