---------- Recipe via Meal-Master (tm) v8.05
Title: Marshmallow Creme and Marshmallows - Diet
Categories: Diabetic, Kids, Candies
Yield: 1 batch
3 Env. unflavored gelatin
1/4 c Cold water
3/4 c Boiling water
3 tb Granulated sugar replacement
**OR** granulated fructose
1 ts White vanilla extract
3 Egg whites
SOURCE: Diabetic Sweet Tooth Cookbook by Mary Jane
Finsand - copyright 1993. MM format by Ursula R.
Taylor.
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. EXCHANGES, 1 cup: negligible.
CALORIES, 1 cup - 11. CARBOHYDRATES, 1 cup: negligible
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