Fluffy Frosting
Yield: 1 servings
1/2 c Sugar
2 t Water
2 Packets Sweet + Low
2 Larger egg whites
1/4 t Cream of tartar
1/2 t Vanilla
Combine sugar, water, Sweetn Low, egg whites, and cream of tartar in
top of a double boiler and beat at high speed for 1 minute. Set over
simmering water in the bottom of the double boiler. Continue to beat
at high speed for 4-5 minutes or until soft peaks form. Remove from
heat. Add vanilla to frosting and continue beating at high speed 1/2
minutes or until thick enough to spread on a cooled cake. Use about
2 1/2 tablespoons per portion if frosting individually; or use this
amount to frost a 2-layer cake or a 9-inch square cake, both of which
would then be cut in 16 equal servings.
Food Exchange per serving: 1 VEGETABLE(1-1 1/2 TABLESPOONS MAY BE
USED AS A TOPPING FOR CAKE OR PUDDING WITHOUT COUNTING IT AS AN
EXCHANGE) CAL: 23; CHO 6gm; PRO: negl; FAT: negl;
LOW-SODIUM DIETS: May be used as written.
From: The New Diabetic Cookbook by Mabel Cavaiani, R.D.
Brought to you and yours via Nancy Obrion and her Meal-Master.
441/2 c Sugar
2 t Water
2 Packets Sweet + Low
2 Larger egg whites
1/4 t Cream of tartar
1/2 t Vanilla
Combine sugar, water, Sweetn Low, egg whites, and cream of tartar in
top of a double boiler and beat at high speed for 1 minute. Set over
simmering water in the bottom of the double boiler. Continue to beat
at high speed for 4-5 minutes or until soft peaks form. Remove from
heat. Add vanilla to frosting and continue beating at high speed 1/2
minutes or until thick enough to spread on a cooled cake. Use about
2 1/2 tablespoons per portion if frosting individually; or use this
amount to frost a 2-layer cake or a 9-inch square cake, both of which
would then be cut in 16 equal servings.
Food Exchange per serving: 1 VEGETABLE(1-1 1/2 TABLESPOONS MAY BE
USED AS A TOPPING FOR CAKE OR PUDDING WITHOUT COUNTING IT AS AN
EXCHANGE) CAL: 23; CHO 6gm; PRO: negl; FAT: negl;
LOW-SODIUM DIETS: May be used as written.
From: The New Diabetic Cookbook by Mabel Cavaiani, R.D.
Brought to you and yours via Nancy Obrion and her Meal-Master.
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