Title: Fruit Sweet and Sugar Free - Ingredients #3
Categories: Info Diabetic
Yield: 1 Servings

Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Teton Ranch

Ingredients (cont'd) ********************

Dried Fruit: ************ Use naturally dried, unsweetened fruit found in natural food stores rather than fruit dried with sulfur dioxide or sweetened with additional sugar.

Eggs: ***** All of these recipes have been formulated using large eggs. When separating eggs, learn to do it cleanly. That mans there should be no yolk in the whites, and no whites (or very little white) in with the yolks. The greatest volume can be gotten from eggs that are brought to room temperature before whipping. However, it is preferable to begin with chilled whites when you use the following technique to stiffly whip egg whites.

Egg Whites: To whip whites, place a small portion of the sweetener in the recipe in with the cold whites right from the beginning. Although this will slightly retard the whipping action, it will prevent the whites from over-whipping and becoming dry and difficult to fold into other mixtures. Begin using a medium high speed for whipping the whites, once they have whitened, increase the speed to high. The whites will take a little longer to become stiff this way and there will be less air beaten into them, producing a slightly less volume, however, the whites will be stronger and deflate less when folded into the other ingredients. Salt from the amount in the recipe and/or a squeeze of fresh lemon juice can be added just before the whipping is completed both to tighten the structure and stabilize the whites. For best volume when working with a small number of egg whites, it is important that the mixing bowl, the whip or the beaters, and the whites themselves be free of any trace of egg yolk or grease.

Egg Yolks: ********** When preparing cakes, the sweetener and yolks are often whipped together (without additional heat) beyond the formation of a ribbon until they are very light and fluffy. This creates greater volume and a finer texture in finished cakes.

Flour: ****** A point of pride in my adopted state: Montana, with its long, hot summer days, cool nights and good soil, is the home of most of the best wheat in the United States. Its wheat is so well known that many professionals specify Montana wheat for their baking. The following flours are used in the recipes throughout this book. They can be purchased in natural food stores, some gourmet stores, and most supermarkets.

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