Fluffy Frosting

28.10.2008 | Author: Cook | Posted in Diabetic
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Fluffy Frosting


Servings: 1
Ingredients: 

  • 1/2 c  Sugar                               2    Larger egg whites
    • 

  • 2 ts Water                             1/4 ts Cream of tartar
    • 

  • 2    Packets Sweet and Low               1/2 ts Vanilla
    •

Combine sugar, water, Sweet’n 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 O’brion and her Meal-Master.

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