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