w8lifter
Elite Member
Marshmallows
Friday, 26-Nov-1999 09:13:02
209.52.33.176 writes:
* Exported from MasterCook *
"Marshmallows"
Recipe By : Low Carb Luxury{Converted by Carol Williams}
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 packets Knox gelatin -- or 3T. bulk gelatin
1/2 cup splenda
3 egg whites
2 teaspoons vanilla
1/4 cup cold water
3/4 cup boiling water
-Sprinkle gelatin over cold water in a mixing bowl.
-Set aside for 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.
-Stir in Splenda® and vanilla.
-Beat egg whites till soft peaks begin to form.
-Very slowly, trickle a small stream of gelatin mixture into egg white, beating until all gelatin is mixed in.
****Continue beating until light and fluffy (but not until they're dry.)
-Pour into pan, cool to set, and cut (smaller for "mini" marshmallows)!
-Perfect to sprinkle over puddings or berries and divine over pumpkin pie or mock sweet potato casserole!
-Entire recipe =14 carbs
-**Original recipe{9.5 carbs} called for 5 packets of Splenda but I found it wasn't sweet enough.Recipe fills a 9x13 pan!
- - - - - - - - - - - - - - - - - -
NOTE: The recipe says to beat till fluffy!They sure mean that too!I thought I would beat just till peaks formed....well, I did it too much!The mallows set really quick when it is overbeaten!
http://thor.prohosting.com/~nwalshg/archives/marshmallow.htm
Friday, 26-Nov-1999 09:13:02
209.52.33.176 writes:
* Exported from MasterCook *
"Marshmallows"
Recipe By : Low Carb Luxury{Converted by Carol Williams}
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 packets Knox gelatin -- or 3T. bulk gelatin
1/2 cup splenda
3 egg whites
2 teaspoons vanilla
1/4 cup cold water
3/4 cup boiling water
-Sprinkle gelatin over cold water in a mixing bowl.
-Set aside for 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.
-Stir in Splenda® and vanilla.
-Beat egg whites till soft peaks begin to form.
-Very slowly, trickle a small stream of gelatin mixture into egg white, beating until all gelatin is mixed in.
****Continue beating until light and fluffy (but not until they're dry.)
-Pour into pan, cool to set, and cut (smaller for "mini" marshmallows)!
-Perfect to sprinkle over puddings or berries and divine over pumpkin pie or mock sweet potato casserole!
-Entire recipe =14 carbs
-**Original recipe{9.5 carbs} called for 5 packets of Splenda but I found it wasn't sweet enough.Recipe fills a 9x13 pan!
- - - - - - - - - - - - - - - - - -
NOTE: The recipe says to beat till fluffy!They sure mean that too!I thought I would beat just till peaks formed....well, I did it too much!The mallows set really quick when it is overbeaten!
http://thor.prohosting.com/~nwalshg/archives/marshmallow.htm
