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Marshmallow Crème- Diabetic

Source of Recipe

Unkown
Marshmallow Crème- Diabetic

4cups

3 envelopes unflavored gelatin
1/4 cup water
3/4 cup boiling water
3 tablespoons granulated sugar replacement or granulated fructose
1 teaspoon white vanilla extract
3 egg whites

Sprinkle gelatin over cold water in mixing bowl, set aside 5 minutes to soften. Add to boiling water in saucepan, cook and stir until gelatin is dissolved. Remove from heat. Cool to consistency of thick syrup.

Add sugar replacement and vanilla, stirring to blend. Beat egg whites into soft peaks. Very slowly trickle a small stream of gelatin mixture into egg whites, beating until all gelatin mixture is blended. Continue beating until light and fluffy. Pour into prepared pan.

per 1 cup serving; 11 Calories Exchanges; Negligible

To make shapes; Using a baking pan, 13x 9x 2, spoon in enough flour or cornstarch to a depth of 1 1/2 inches, or desired depth.

Using the back of a spoon or cookie cutter or object of desired mold make impressions in flour, pour marshmallow when lukewarm into impressions, let stand until set. You can also dip your shapes or squares in chocolate after they have set up.