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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Light Whipped Cream

Source: dLife

A great substitute for whipped cream made with vanilla, almond oil, powdered sugar, and gelatin.

Nutrition Facts

Makes 28 servings
Amount Per Serving

Calories	41.9

Total Carbs	3.2 g

Dietary Fiber	0.0 g

Sugars	3.1 g

Total Fat	2.5 g

Saturated Fat	1.0 g

Unsaturated Fat	0.2 g

Potassium	76.2 mg

Protein	1.8 g

Sodium	21.8 mg

Dietary Exchanges 2.5 Fat, 0.2 Milk, 0.1 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each unflavored gelatin 0.25
0 1/4 cup cold water 0.5
0 1/2 cup cold water 2.0
2 tbsp Oil, almond 3.0
3 tbsp powdered sugar 1.0
1 tsp vanilla extract 1.0
1 cup cold water 1.25
1 1/4 cup powdered whole milk

Directions

In small bowl, mix cold water with gelatin until gelatin is softened.
In blender, whip gelatin mixture and hot water for 2 minutes, or until the gelatin is dissolved.
While blender is running, gradually add almond oil, powdered sugar, and vanilla.
Place blender in freezer to chill for 15 minutes. Do not let gelatin set.
In large chilled bowl, whip ice water and nonfat milk powder until peaks begin to form.
Add the gelatin mixture and continue to whip until stiff peaks form.