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Combine the dry milk and water and refrigerate for 30 minutes. Beat at high speed for 4 minutes. Add lemon juice to whipped milk and beat at high speed for 4 minutes. Stir the sugar an sugar substitute together an add gradually to the whipped milk while it is being beaten. add vanilla to whipped topping and refrigerate until used. Yields 24 servings of 2 tbsp each. Prepare as close to serving time as possible as it loses volume after a period of time. Nutritive value per serving (2 Tbsp): CAL 12; CHO 2 gm; PRO Negl; FAT Negl NA 6 mg; FOOD EXCHANGES PER SERVING: 2 tbsp may be considered free (1/3 c is one vegetable exchange. Source: The New Diabetic Cookbook by Mabel Cavaiani, R.D. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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|Serving Size: 1 Cup (64g)|
|Recipe Makes: 3 Cups|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 2mg||1 %|
|Sodium 62.7mg||2 %|
|Potassium 220mg||6 %|
|Total Carbohydrate 32.8g||10 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 32.7g|
|Protein 4.1g||6 %|
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Calories per serving: 144
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