Whipped Topping

• 3/4 cup very cold milk substitute, e.g. rice milk, soy almond milk or Darifree
• 1/2 cup granulated sugar
• 1 tsp unflavored gelatin
• 2 TBSP water

1. Place medium sized stainless mixer bown & electric beaters in freezer for at least 1 hour.
2. Combine gelatin with water and microwave for 20 seconds.
3. Remove softened gelatin and allow to cool to room temp.
4. Combine cold milk and sugar in mixing bowl, and slowly add gelatin.
5. Beat on high speed until forms stiff peaks.
6. Use immediately.

Yields approximately 2 cups.

I used Darifree. After 10 minutes of mixing, I had soft peaks, and then put it in the freezer for 24 hours. The consistency wasn't quite as creamy as Cool Whip, but it was still good. Even hubby liked it, but he prefers the creaminess of the Cool Whip. It was more like a merange. Next time I might try a little less sugar, corn syrup, oil, Crisco, or a little xanthan gum.

Contributed by Julie Younger