MARSHMALLOW PUDDING
1 packet unflavored gelatin
1/4 cup cold water
3/4 cup French vanilla Da Vinci sugar free syrup, boiling
Liquid Splenda to equal 1/4 cup sugar
3 egg whites
In a large metal or glass bowl, soften the gelatin over the 1/4 cup cold water for 5 minutes. Add the boiling syrup and stir 2 minutes until the gelatin is completely dissolved. Set the bowl in a pan of ice water and stir until lukewarm. Add the egg whites. Beat with an electric mixer on high speed until very thick like whipped cream. Pour into a serving bowl and chill several hours before serving.
Makes 6-8 servings
Do not freeze
Per 1/6 Recipe: 14 Calories; 0g Fat; 3g Protein; trace Carbohydrate; 0g Dietary Fiber; .5g Net Carbs
Per 1/8 Recipe: 10 Calories; 0g Fat; 2g Protein; trace Carbohydrate; 0g Dietary Fiber; trace Net Carbs
This is a very strange dessert, but it is legal for just about any kind of diet since it has almost no carbs, calories or fat. It's about as close as you can get to a free food. Although this is like eating a bowl of foam, and is mostly air, a small serving seems like plenty. I guess the air fills up your stomach and it's so sweet that any more would be too much. If I make this again, I think I will cut back on the Da Vinci syrup. The flavor is a little too strong. If you cut back the syrup to 1/2 cup, you'll need to add 1/4 cup water to it and increase the liquid Splenda by the equivalent of 1/4 cup sugar. I couldn't see much difference in the texture after the gelatin had set up. I think it just makes the meringue more stable. French vanilla syrup tastes like toasted marshmallows to me, so that's why I chose to use that flavor in this. The original recipe was made with real sugar and vanilla extract. Using granular Splenda would not be practical in this recipe because the carbs would be astronomical per serving for a bowl of air.