Don't think for a minute that this is the same as the roly-poly cream. However, it is tasty and satisfying and does give dessert a festive air. It has many uses...for mousses, molds and lightening sauces. Originally, it was made in an immersion blender, but I discovered that the food processor works exceedingly well. Hard to imagine that non-fat milk can look sinful, but it does. It requires no special, delicate handling. Use only non-fat milk, (low-fat milk will not whip), straight from the refrigerator (no need to partially freeze) and whip it up. Flavor it with a bit of sugar and a dash of vanilla...and Voila!...virtuous whipped cream. It does not hold for more than about 5 to 10 minutes, so it must be made just before serving. Uses for this versatile cream follows.

1/2 cup very cold non-fat milk

1/2 teaspoon sugar
1/4 teaspoon vanilla

In a food processor, with the steel blade, beat milk until it is light and foamy. Beat in sugar and vanilla. This will yield over 1 1/2 cups whipped topping.
(About 2 calories per tablespoon)

Uses:
1. Spoon over cakes, puddings, ice cream and other desserts as you would whipped cream.
2. Lighten sauces such as Béarnaise or Hollandaise.
3. Serve with stewed fruits.