INGREDIENTS

INSTRUCTIONS

A fluffy, all-purpose topping that can double as a filling. Properly
whipped, it will be stiff enough to mound or pipe through a pastry bag. (My
note:  may also be frozen by spoonfuls or in shapes on waxed paper either
plain or with small pieces of fruit mixed in. Also try with powdered sugar
substitute or chocolate powder.)
Soften the gelatin in the cold water in a small heatproof measuring cup.
Set the cup in a pan of simmering water and heat about 4 minutes until the
gelatin dissolves; remove from heat.  (or microwave for about 10 seconds)
Combine the dry milk, ice water, and confectioner's sugar in the chilled
small bowl of an electric mixer, then beat with chilled beaters at medium
speed until foamy. With the motor running, carefully pour the gelatin down
the side of the bowl so that it doesn't hit the beaters and spatter all
over.
Continue beating at medium speed for 7 to 10 minutes until it is the
texture of whipped cream, then beat in the vanilla. If not used
immediately, store in the refrigerator or freeze in desired shapes. The
mixture deflates on standing and may be rebeaten. Allow 1/2 cup frozen
topping to thaw about 15 minutes before serving.
Makes 3 cups
Per Tablespoon:  4 C less than 1 g P 0 g TF (0 g SAT) 1 g CARB 4 mg S 0.1
mg CH  from: Jean Anderson's Sin-Free Desserts Posted by Kaitlin Young,
reposted by Karen Mintzias Additional notes after taste-testing by
Elizabeth Rodier May 93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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