Title: Marshmallow Creme and Marshmallows
Categories: Diabetic
Yield: 4 Cups

3		Env unflavored gelatin;
1/4	c	Cold water;
1/4	c	Boiling water;
3	tb	Granulated sugar replacement =OR=-
3	tb	Granulated fructose;
1	ts	Vanilla extract;
3		Egg whites;

Sprinkle gelatin over cold water in mixing bowl; set aside 5 minutes to soften. Add to boiling water in a saucepan; cook and stir until gelatin is dissolved. Remove from heat. Cool to consistancy of thick syrup. Add sugar replacement and vanilla, stirring to blend. Beat egg whites into soft peaks. Very slowly, trickle a small of gelatin mixture into egg whites, beating until until all getalin mixture is blended. Continue beating until light and fluffy. Pour into prepared pan. To form the marshmallows: Fill 13 X 9 X 2" pan with flour or cornstarch to desired depth. Form moulds using a small glass, the inside of a dough cutter or any object of desired size by pressin thr form into flour to bottom of pan. Spoon marshmallow creme into the moulds and refrigerate until set. Dust or roll tops in flour; shake off excess. Store in refrigerator. Yield 4 cups Food Exchange per serving: 1 cup NEGLIBGBLE; CAL: 1 C 11;

Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master.

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