---------- Recipe via Meal-Master (tm) v8.05
  
       Title: SMOOTH-AS-SILK FROSTING
  Categories: Diabetic, Cakes
       Yield: 1 Servings
  
       1    Env. unflavored gelatin;
     1/2 c  Water;
     1/3 c  Granulated brown sugar
            -replacement
       2    Eggs white; stiffly beaten
       1 ts 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.

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