Combine the dry milk and water and refrigerate for 30 minutes.
2
Beat at high speed for 4 minutes.
3
Add lemon juice to whipped milk and beat at high speed for 4 minutes.
4
Stir the sugar an sugar substitute together an add gradually to the whipped milk while it is being beaten.
5
Add vanilla to whipped topping and refrigerate until used.
6
Yields 24 servings of 2 tbsp each.
7
Prepare as close to serving time as possible as it loses volume after a period of time.
8
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.
