Light Milk Whip

Servings: 3
Ingredients:

1/2 c  Low-fat evaporated milk           1/2 ts Lemon juice
1 1/2 tb Frozen apple juice concentra      1/2 ts Vanilla extract
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Measure the milk into a mixer bowl and place it in the freezer along with
the beaters for the mixer. Chill until ice crystals form around the edge,
20 to 30 minutes. Beat the milk with an electric mixer at its highest
speed. When soft peaks form, add the apple juice concentrate, lemon juice
and vanilla. Continue to beat until fluffy. Serve at once or keep in the
refrigerator for 10 minutes. Light milk whip can be prepared ahead and
kept for up to 2 days if it is stabilized with gelatin, see variation
below.

Servings: 3 cups

Light Milk whip II.

Pour 1/4 cup unsweetended fruit juice in a heatproof cup or bowl and
sprinkle 1 envelope of unflavored gelatin over it. Place the cup holding
the gelatin mixture in a pan of simmering water and stir until the gelatin
is dissolved. Combine with 3/4 cup unsweetened fruit juice. Chill, stirring
occasionally, until the mixture is syrupy but not set, Prepare a recipe of
light milk whip. When fluffy, fold in the gelatin mixture. Serve
immediately, or refrigerate for up to 2 days.

Source: ‘Naturally Sweet’ by Fran Raboff and Lynn Bassler

From the files of: Melissa Mierau

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