Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Sugar
2 ts Water
2 Packets Sweet Low
2 Larger egg whites
1/4 ts Cream of tartar
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.

Browse by categories