|1/4||cup||milk, skim, (non fat) powder|
Soften gelatin in water for 5 minutes.
Stir nonfat dry milk into skim milk in saucepan.
Heat to simmering.
Add softened gelatin.
Stir until gelatin is dissolved.
Add vanilla and sugar.
Chill until mixture begins to thicken.
Beat with electric mixer or rotary beater until very thick and light.
Makes 2 cups.
NOTE: Whipped topping may be stored in refrigerator for use within several days or can be frozen for longer storage.
First published: 2010-03-11 last updated: 2013-12-09
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