Title: Smooth-As-Silk Frosting
Categories: Diabetic Cake Dessert
Yield: 1 Servings
| 1 | | Env. unflavored gelatin; |
| 1/2 | c | Water; |
| 1/3 | c | Granulated brown sugar replacement |
| 2 | | Eggs white; stiffy beaten |
| 1 | ts | 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.