| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts, Diabetic, Low-fat/cal |
3 |
Cups |
INGREDIENTS
| 1/2 |
c |
Instant dry milk |
| 1/3 |
c |
Cold water |
| 2 |
T |
Lemon juice |
| 2 |
T |
Sugar |
| 1/4 |
c |
Dry sugar substitute, equal |
|
|
To 1/4 c sugar), optional |
| 1/2 |
t |
Vanilla |
INSTRUCTIONS
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. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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