Ingredients

1/2 C. low fat evaporated milk
1-1/2 Tbsp. frozen apple juice concentrate
1/2 tsp. lemon juice
1/2 tsp. vanilla extract

Cooking Instructions

Measure milk into a mixer bowl. Place in freezer along with mixer beaters. Chill until ice crystals form around the edge, 20 to 30 minutes. Beat milk with an electric mixer at the highest speed. When soft peaks form, add apple juice concentrate, lemon juice and vanilla. Continue to beat until fluffy. Serve at once, or keep in the refrigerator for 10 minutes. Light milk whip can be prepared ahead and kept for up to 2 days if stabilized with gelatin: Pour 1/4 C. unsweetened fruit juice in a heatproof C. or bowl and sprinkle 1 envelope of unflavored gelatin over it. Place the C. holding the gelatin mixture in a pan of simmering water and stir until the gelatin is dissolved. Combine with 3/4 C. unsweetened fruit juice. Chill, stirring occasionally, until the mixture is syrupy but not set. Prepare a recipe of light milk whip. When fluffy, fold in the gelatin mixture. Serve immediately, or refrigerate for up to 2 days.
 
 
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