Whipped Cream

Servings: 12 | Serving size: 1/3 cup (makes 4 cups)

Cooking Time: 30 Minutes

This recipe is not easily multiplied and doesn't keep well. The whipped cream can be made up to 30 minutes in advance but must be kept very cold. Whisk lightly before serving.

Ingredients

• 1 Tbsp unflavored gelatin (1 packet)
• 1/4 cup cold water
• 1 1/2 cups 1% milk
• 1/4 cup granulated Stevia
• 1 tsp pure vanilla extract

In a small bowl, sprinkle the packet of unflavored gelatin over the cold water and let stand until the gelatin absorbs the water.

In a medium saucepan over medium-low heat, scald the milk.

Remove from the heat and add it to the gelatin, whisking until the gelatin dissolves.

Stir in the Splenda and vanilla extract.

Refrigerate, stirring every ten minutes, until very cold (about 1 1/2 hours) and then place in a large bowl of ice water for 30 minutes, and let it stand, whisking often.

Using a handheld mixer set at high speed, beat until the mixture is thick and fluffy.