Marshmallow Creme And Marshmallows

Servings: 4
Ingredients:

3    Env unflavored gelatin;                  -=OR=-
1/4 c  Cold water;                         3 tb Granulated fructose;
1/4 c  Boiling water;                      1 ts Vanilla extract;
3 tb Granulated sugar replacement        3    Egg whites;

Sprinkle gelatin over cold water in mixing bowl; set aside 5 minutes to
soften. Add to boiling water in a saucepan; cook and stir until gelatin is
dissolved. Remove from heat. Cool to consistancy of thick syrup. Add
sugar replacement and vanilla, stirring to blend. Beat egg whites into soft
peaks. Very slowly, trickle a small of gelatin mixture into egg whites,
beating until until all getalin mixture is blended. Continue beating until
light and fluffy. Pour into prepared pan. To form the marshmallows: Fill
13 X 9 X 2′ pan with flour or cornstarch to desired depth. Form moulds
using a small glass, the inside of a dough cutter or any object of desired
size by pressin thr form into flour to bottom of pan. Spoon marshmallow
creme into the moulds and refrigerate until set. Dust or roll tops in
flour; shake off excess. Store in refrigerator. Yield 4 cups Food
Exchange per serving: 1 cup NEGLIBGBLE; CAL: 1 C 11;

Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought to you
and yours via Nancy O’Brion and her Meal-Master.

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