1 tsp. plain gelatin
2 tsp. cold water
3 tbsp. boiling water
1/2 c. ice water
1/2 c. non-fat dry milk
3 tbsp. sugar
3 tbsp. oil (canola)

Chill small mixing bowl. Soften gelatin in cold water, and add boiling water stirring until gelatin is completely dissolved. Cool until tepid.

Place ice water and non-fat dry milk in the chilled bowl. Beat at high speed until mixture forms stiff peaks. Add sugar, still beating, then the oil and gelatin. Place in freezer for about 15 minutes, then transfer to refrigerator until ready to use. Stir before using to retain creamy texture. Makes about 2 cups.

The recipe closely resembles whipped cream, but has only 20 calories per tablespoon.