Marshmallow Creme And Marshmallows - Diet

Method

• 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 FORM THE MARSHMALLOWS: Fill 13 x 9 x 2-inch pan with flour or cornstarch to desired depth
• Form moulds using a small glass the inside of a dough cutter or any object of desired size by pressing the form into flour to the botom of the pan
• Spoon marshmallow creme into the moulds and refrigerate until set
• Dust or rull tops in flour; shake off excess
• Store in refrigerator
• OPTIONAL MARSHMALLOWS: Lightly grease and flour 13 x 9 inch baking pan
• Pour marshamllow creme in pan spreading out evenly
• Refrigerate until set and cut to desired size