Title: LOW CAL WHIPPED TOPPING
Categories: Diabetic, Desserts, Low-fat/cal
Yield: 3 cups

1/2 c Instant dry milk
1/3 c Cold water
2 tb Lemon juice
2 tb Sugar
1/4 c Dry sugar substitute (equal
To 1/4 c sugar),optional
1/2 ts Vanilla

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): CAL 12; CHO 2 gm; PRO Negl; FAT Negl
NA 6 mg; FOOD EXCHANGES PER SERVING: 2 tbsp may be
considered free (1/3 c is one vegetable exchange.
Source: The New Diabetic Cookbook by Mabel Cavaiani,
R.D.

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