1 teaspoon unflavored gelatin
2 teaspoons cold water
3 tablespoons boiling water
1/2 cup nonfat dry milk
4 tablespoons sugar
3 tablespoons oil (I used canola)
1 tsp vanilla (you should use clear vanilla if you don't want your topping to be tinted light brown!)
Makes about 3 cups
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 if you want to make a no-sugar version.
**Update** Although this goes in the freezer for the first 15 minutes or so- it becomes a very,
As my husband says, It tastes like Cool Whip, but doesn't feel "extra creamy" like cool whip.