---------- Recipe via Meal-Master (tm) v8.02
  Categories: Diabetic, Desserts, Low-fat/cal
       Yield: 3 cups
     1/2 c  Instant dry milk
     1/3 c  Cold water
       2 tb Lemon juice
       2 tb Sugar
     1/4 c  Dry sugar substitute (equal
            To 1/4 c sugar),optional
     1/2 ts Vanilla
   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,