1 teaspoon unflavored gelatin
2 teaspoons cold water
3 tablespoons boiling water
1/2 cup ice water
1/2 cup nonfat dry milk
4 tablespoons sugar
3 tablespoons oil (I used coconut)
1 tsp vanilla (you should use clear vanilla if you don't want your topping to be tinted light brown!)
Chill a small mixing bowl. In a small bowl, Soften gelatin with 2 teaspoons cold water, then add boiling water, stirring until gelatin is completely dissolved.
Allow to cool for 2-3 minutes. Place ice water & dry milk in the chilled bowl. Beat at high speed until mixture forms stiff peaks. Add sugar- 1 tablespoon at a time, 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. Makes 2-3 cups.
Chef Hints you don't want to Miss:
Definitely CHILL The bowls & Whisk BEFORE making the recipe. This will cut your beating time in half. It takes a LONG time to get Stiff peaks using Nonfat dry milk. Next, USE Nonfat Dry milk. The Full Fat version does NOT work.
You can Substitute Splenda for the Sugar
**Update** Although this goes in the freezer for the first 15 minutes or so- it becomes a very, light, fluffy topping. If, however, you freeze it for extended periods of time, the fluffiness goes away and it takes on a soupier texture.
As my husband says, It tastes like Cool Whip, but doesn't feel "extra creamy" like cool whip.