Fluffy Frosting (Diabetic)

SERVES :16 (about 3 cups frosting)

Ingredients:

1/2 cup sugar
2 T water
2 packets Sweet 'N Low
2 large egg whites
1/4 t cream of tartar
1/2 t vanilla

1. 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.
2. Set over simmering water in the bottom of the double boiler.
3. Continue to beat at high speed for 4-5 minutes or until soft peaks form.
4. Remove from heat.
5. Add vanilla, and continue beating at high speed 1-2 minutes or until thick enough to spread on a cooled cake.
6. Use about 2 1/2 T 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 into 16 equal servings.

Note: You can change the frosting easily by adding a couple of drops of food coloring and some flavoring, such as 2 drops of red coloring and some peppermint flavoring.

NUTRITIVE VALUE PER SERVING:

CAL:23
CHO(gm):6
PRO(gm):negl.
FAT(gm):negl.
NA(mg):negl.

FOOD EXCHANGES PER SERVING:

1 vegetable
(1-1 1/2 T may be used as a topping for cake or pudding without counting it as an exchange.)

(LOW-SODIUM DIETS: May be used as written.)

Recipe from "The New Diabetic Cookbook" by Mabel Cavaiani, R.D., pg 295, ©1989 Contemporary Books

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