“Use in 20 minutes.”
From a box sold in Martinez, California.
Lowfat Whipped Cream
1/3 c. skim milk
1/3 c. instant nonfat dry milk
1 t. honey (optional)]
- Pour 1/3 c. skim milk, stainless bowl.
- Set in freezer until ice crystals just begin to form, about 15 to 20 minutes.
- Use electric mixer–thicken the mixture by beating in 1/3 c. of instant nonfat dry milk.
- Beat on high until soft peaks form, about 2 minutes. Add 1 t. honey (if you like); beat 2 minutes more.
Yields 1-3/4 c. Use it in 20 minutes.