1 tsp. Knox gelatine
2 tsp. cold water
3 tbsp. boiling water
1/2 cup ice water
1/2 cup nonfat dry milk
3 tbsp. sugar (extra-fine preferred)
3 tbsp. vegetable oil
few drops vanilla (optional)

Extra fine sugar can be found in 1 lb. boxes in the sugar section. If it isn't available, regular white granulated sugar may be used as-is, or run it through a food processor for easier dissolving.

Chill a small metal mixing bowl. Soften gelatine with 2 teaspoons of cold water. Stir in boiling water until gelatine has dissolved completely. Cool until lukewarm.

Add the ice water and nonfat dry milk. Beat at high speed until mixture forms stiff peaks. Gradually add sugar while constantly beating, then add oil and gelatine.

Freeze for 15-20 minutes, then transfer to refrigerator until ready to use. Stir before using to retain the creamy texture.

This whipped topping is especially good when piped through an iSi cream dispenser, but it can just be dished with a spoon as you would Cool Whip.

Makes 2 cups.