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Low Fat Whipped Cream Substitute

This substitute for whipped cream is much in fat than toppings made with heavy cream. Yield is about 4 servings.


  • 1 - 5oz can evaporated milk
  • 2 tbsp cold water
  • 1 tsp unflavored gelatin
  • 2 tbsp sugar
  • 3 tbsp corn or saff 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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