Mock Whipped Cream

Put the skim milk in a small metal bowl, set in the freezer, and let stand just until ice crystals begin to form, about 15 minutes.

Remove from the freezer and add the dry milk powder and cream of tartar. With a hand electric mixer, whip the mixture at high speed until foamy.

Beat in 1 tsp of the lemon juice and continue baking until the mixture begins to thicken. Beat in another tsp of the lemon juice and, if desired, the sugar and continue beating until the mixture peaks softly.

Add the remaining 2 tsp lemon juice and continue whipping to stiff peaks. Fold in the vanilla extract, if desired, and serve immediately as a dessert topping.