1 teaspoon gelatin 2 teaspoons cold water 3 tablespoons boiling water 1/2 cup ice water 1/2 cup nonfat dry milk 3 tablespoons sugar 3 tablespoons oil
Chill a small mixing bowl. Soften gelatin with 2 teaspoons cold water, then add boiling water, stirring until gelatin is completely dissolved. Cool until tepid. Place ice water and nonfat dry milk in the chilled bowl. Beat at high speed until mixture forms stiff peaks. Add sugar, still beating, then oil and gelatin. Place in freezer about 15 minutes then transfer to refrigerator until ready for use. Stir before using to retain creamy texture.
23 calories, 1 grams fat, 2 grams carbohydrates, 1 grams proteinper tablespoon. This recipe is low in sodium.
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this might do in a pinch, used the same day it is made, perhaps more freezer time. I did not care for the texture more like loose jello than creaminess of "cool whip" I tasted the milk and sugar granules after it had been sitting 3 days in the fridge, next time I will try dissolving milk before whipping and increase whipping time after adding sugar.
Jul 24, 2009
Mine separated the gelatin made a milky jello on the bottom and there was an oily cream on top.
Aug 16, 2008
This was so-so, I followed the recipe to a 't' after mixing at high speed for 15 minutes, I never got stiff peaks and it was still pretty runny. The taste was OK, the mixture was sort-of grey and it was generally flat and runny. I guess all those chemicals in Cool Whip are there for a reason!
Jul 7, 2007
I disagree with the first reviewer. This is a great option for at home whipped topping with staple ingredients. Thanks!
Nov 13, 2006
This is not anywhere close to the creaminess of real Cool Whip. However, it is a palatable substitute. Also, the color was a little off; kind of greyish off-white.