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---------- 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. Plain Text Version of This Recipe for Printing or Saving | |
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