Smooth-as-silk Frostingcakes, desserts, diabetic 1 env. unflavored gelatin 1/2 cup water 1/3 cup granulated brown sugar replacement 2 eggs white; stiffy beaten 1 teaspoon vanilla extract Sprinkle gelatin over water in saucepan; allow to soften for 5 minutes. Bring to a boil. Add brown sugar replacement and stir to disolve. Remove from heat; cool to the consistancy of thin syrup. Beating constantly, pour syrup in a thin stream into a beaten egg whites. Beat in Vanilla. Yield: Frosts sides and tops of any size cake. Food Exchange per serving: NEGLIGIBLE Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand. Brought to you and yours via Nancy O'Brion and her Meal-Master. |
