Cal Whipped Topping Recipe
Yield: 3 CupsRecipe by luhu.jp
Ingredients:
1/2 cup: Instant dry milk,
1/3 cup: Cold water,
2 tbsp: Lemon juice,
2 tbsp: Sugar,
1/4 cup: Dry sugar substitute, (equal
To 1/4 c sugar), optional
1/2 tsp: 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 (1/3 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 OBrion and her Meal-Master.
Source from luhu.jp
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 (1/3 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 OBrion and her Meal-Master.
Source from luhu.jp