>Date: Mon, 25 Oct 1999 17:14:40 -0400
>From: Ann E Christmann <mystox@xxxxxxxx>
>Subject: Whipped Topping
>Message-Id: <19991025.171442.-382759.0.MYSTOX@xxxxxxxx>
>Content-Type: text/plain
>Content-Transfer-Encoding: 7bit
>
> From my Instant Nonfat Dry Milk box:
>
> Chill bowl and beater. Whip 1/2 c. dry milk with 1/2 c. ice water until
>peaks form (2 to 3 minutes). Add 2 Tbsp. lemon juice and beat until stiff
>(1 to 2 minutes more). Fold in 1/2 c. sugar. Serve at once. For
>interesting flavors, use ice-cold fruit juice instead of water.
>
> I haven't tried this myself. Just thought I'd pass it on.
I've done it. It works fine, but I wouldn't use all that
much sugar myself, I'd use maybe a quarter cup, and I'd use
confectioner's sugar. I don't think I've ever used the
lemon juice, but I think it would be a good idea. I added a
teaspoon of vanilla, along with the lemon juice.
This doesn't "hold" well, you have to use it right away.
It's not whipped heavy cream with that wonderful whipped
heavy cream *richness*, but it's a very acceptable whipped
topping. I like it.
Pat Meadows