Fluffy Frostingcakes, desserts, diabetic 1/2 cup sugar 2 teaspoon water 2 packets sweet & low 2 larger egg whites 1/4 teaspoon cream of tartar 1/2 teaspoon vanilla Combine sugar, water, Sweet'n Low, egg whites, and cream of tartar in top of a double boiler and beat at high speed for 1 minute. Set over simmering water in the bottom of the double boiler. Continue to beat at high speed for 4-5 minutes or until soft peaks form. Remove from heat. Add vanilla to frosting and continue beating at high speed 1/2 minutes or until thick enough to spread on a cooled cake. Use about 2 1/2 tablespoons per portion if frosting individually; or use this amount to frost a 2-layer cake or a 9-inch square cake, both of which would then be cut in 16 equal servings. Food Exchange per serving: 1 VEGETABLE(1-1 1/2 TABLESPOONS MAY BE USED AS A TOPPING FOR CAKE OR PUDDING WITHOUT COUNTING IT AS AN EXCHANGE) CAL: 23; CHO 6gm; PRO: negl; FAT: negl; LOW-SODIUM DIETS: May be used as written. From: The New Diabetic Cookbook by Mabel Cavaiani, R.D. Brought to you and yours via Nancy O'brion and her Meal-Master. |
