Nutrition per serving may change if servings are adjusted.
1/3 cup evaporated nonfat milk, chilled
1/4 cup sugar
2 tablespoons nonfat plain yogurt
1 tablespoon orange liqueur, such as Grand Marnier or Cointreau
Beat evaporated milk in a chilled deep mixing bowl with electric beaters until it is the consistency of whipped cream, 1 to 2 minutes. Gradually add sugar, yogurt and liqueur and beat until thickened, several minutes longer. Serve within 1/2 hour.
Whipping Evaporated Fat-Free Milk
When thoroughly chilled, canned evaporated fat-free milk whips up into a light frothy topping that can be used as a substitute for whipped cream. Before beating, place it in a mixing bowl in the freezer until ice crystals form around edge of bowl, about 30 minutes. Chill beater also. Whipped cream will usually double in volume, but evaporated fat-free milk will triple. The air bubbles dissipate quickly, so it works best in mousses that are bound with gelatin or frozen. Evaporated fat-free milk has a distinctive flavor, which can overpower delicate dishes. It works best when combined with vibrant flavors.