Lowfat Whipped Cream

“Use in 20 minutes.”

From a box sold in Martinez, California.

Lowfat Whipped Cream

1/3 c. skim milk
1/3 c. instant nonfat dry milk
1 t. honey (optional)]

  1. Pour 1/3 c. skim milk, stainless bowl.
  2. Set in freezer until ice crystals just begin to form, about 15 to 20 minutes.
  3. Use electric mixer–thicken the mixture by beating in 1/3 c. of instant nonfat dry milk.
  4. Beat on high until soft peaks form, about 2 minutes. Add 1 t. honey (if you like); beat 2 minutes more.

Yields 1-3/4 c. Use it in 20 minutes.

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