Smooth-as-silk frosting

Yield: 1 servings

Measure Ingredient
1 \N Env. unflavored gelatin;
½ cup Water;
⅓ cup Granulated brown sugar replacement
2 \N Eggs white; stiffly beaten
1 teaspoon 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 dissolve. Remove from heat; cool to the consistency 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. Submitted By NANCY O'BRION On 04-29-95

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