Caramel Fluff Frostingcakes, desserts, diabetic 1 env. nondairy topping 1/2 cup skim milk 1/4 cup granulated brown sugar replacement 1 teaspoon vanilla Combine all ingredients in a chilled bowl. Beat into stiff peaks. Food Exchange per serving: 1/7 BREAD EXCHANGE; CAL: 9 Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master. |
