Yield: 1 servings
|1||Env. unflavored gelatin;|
|⅓ cup||Granulated brown sugar replacement|
|2||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