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package directions or do the follow-. ing: Chill the bowl and beaters; add the chilled milk (or equal amounts of non-fat dry milk and ice water); whip until stiff, add flavoring and sweet-1 ening, and serve immediately.
It’s important to chill the evaporated skim milk and the bowl and beaters so it will whip to the consistency of whipped cream.
Substitute for Chocolate
Cocoa powder is low in saturated fat. In place of one one-ounce square of chocolate use three tablespoons of dry cocoa powder plus 3/4 tablespoon polyunsaturated oil or one tablespoon margarine.
Substitute for Whole Milk
Use skim milk products. One cup of skim milk plus two teaspoons liquid oil equals one cup whole milk. Also, one-half cup water plus 1/2 cup, skim milk plus two teaspoons liquid oil equals one cup whole milk. Also, one cup prepared non-fat dry milk plus two teaspoons liquid oil equals one cup whole milk.
Substitute for Buttermilk
When a recipe calls for buttermilk, use one cup lukewarm nonfat milk plus one tablespoon lemon juice to equal one cup buttermilk. Let the mixture stand for five minutes and beat briskly.
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