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Light Whipped Cream
Source: dLife

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

Prep Time: 30 minutes
Cook Time: 0 minutes
Difficulty: Easy

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
1/2 Fat , 1/2 Milk
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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1 each  unflavored gelatin
0 1/4 cup  cold water
0 1/2 cup  cold water
2 tbsp  Oil, almond
3 tbsp  powdered sugar
1 tsp  vanilla extract
1 cup  cold water
1 1/4 cup  powdered whole milk
  1. In small bowl, mix cold water with gelatin until gelatin is softened.
  2. In blender, whip gelatin mixture and hot water for 2 minutes, or until the gelatin is dissolved.
  3. While blender is running, gradually add almond oil, powdered sugar, and vanilla.
  4. Place blender in freezer to chill for 15 minutes. Do not let gelatin set.
  5. In large chilled bowl, whip ice water and nonfat milk powder until peaks begin to form.
  6. Add the gelatin mixture and continue to whip until stiff peaks form.

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