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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: SOURCE: Diabetic Sweet Tooth Cookbook by Mary Jane Finsand - copyright
1993.
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 consistency of thick syrup. Add sugar
replacement and vanilla, stirring to blend. Beat egg whites into soft
peaks. Very slowly, trickle a small stream of gelatin mixture into egg
whites, beating until all gelatin mixture is blended. Continue beating
until light and fluffy. Pour into prepared pan.
TO FORM THE MARSHMALLOWS: Fill 13 x 9 x 2-inch 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 pressing the form into
flour to the botom of the pan. Spoon marshmallow creme into the moulds and
refrigerate until set. Dust or rull tops in flour; shake off excess. Store
in refrigerator.
OPTIONAL MARSHMALLOWS: Lightly grease and flour 13 x 9 inch baking pan.
Pour marshamllow creme in pan, spreading out evenly. Refrigerate until set
and cut to desired size.
YIELD: 4 cups
EXCHANGE, 1 cup: negligible
CALORIES, 1 cup: 11
CARBOHYDRATES, 1 cup: negligible
Ingredients:
3 Env. unflavored gelatin **OR** granulated fructose
1/4 Cup(s) Cold water 1 ts White vanilla extract
3/4 Cup(s) Boiling water 3 ea Egg whites
3 Tablespoon(s) Granulated sugar replacement |
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