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  Recipe Home » Diabetic » MARSHMALLOW CRÈME AND MARSHMALLOWS
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  MARSHMALLOW CRÈME AND MARSHMALLOWS
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 369
Ingredients:
3 envelopes unflavored gelatin
1/4 C. cold water
3/4 C. boiling water
3 Tbls. granulated sugar replacement, or granulated fructose
1 tsp. white vanilla extract
3 egg whites
Instructions:
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 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. To From Marshmallows: Fill a 13 by 9 by 2-inch pan with flour or cornstarch to desired depth. Form molds using a small glass, the inside of a dough cutter, or any object of desired size by pressing the form into flour to the bottom of the pan. Spoon marshmallow crème into the molds and refrigerate until set. Dust or roll tops in flour, shake off excess. Store in refrigerator. For Optional Marshmallows: Lightly grease and flour a 13 by 9-inch baking pan. Pour marshmallow crème in pan, spreading out evenly. Refrigerate until set, and cut to desired size.
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