Title: Fluffy Frosting
Categories: Diabetic Cake Dessert
Yield: 1 Servings

1/2	c	Sugar
2	ts	Water
2		Packets Sweet & Low
2		Larger egg whites
1/4	ts	Cream of tartar
1/2	ts	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. By fatfree-request@fatfree.com on Jun 16, 1997

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