FLUFFY FROSTING

      Title: FLUFFY FROSTING
  Categories: Diabetic, Cakes
       Yield: 1 Servings
  
     1/2 c  Sugar
       2 ts Water
       2    Packets Sweet & Low
       2    Larger egg whites
     1/4 ts Cream of tartar
     1/2 ts Vanilla
  
   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. Set over
   simmering water in the bottom of the double boiler. Continue to beat
   at high speed for 4-5 minutes or until soft peaks form. Remove from
   heat. Add vanilla to frosting and continue beating at high speed 1/2
   minutes or until thick enough to spread on a cooled cake.  Use about
   2 1/2 tablespoons 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 in 16 equal servings. Food Exchange per serving: 1
   VEGETABLE(1-1 1/2 TABLESPOONS MAY BE USED AS A TOPPING FOR CAKE OR
   PUDDING WITHOUT COUNTING IT AS AN EXCHANGE) CAL: 23; CHO 6gm; PRO:
   negl; FAT: negl; LOW-SODIUM DIETS: May be used as written.
   
   From:  The New Diabetic Cookbook by Mabel Cavaiani, R.D. Brought to
   you and yours via Nancy O'brion and her Meal-Master.
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