In a message dated 5/20/99 7:23:40 AM Eastern Daylight Time,
fatfree-request@xxxxxxxxxxx writes:
<<
It has worked great for me. But what I am searching for is a way to make a
nice fluffy icing for my fat free cakes? What is working for any of you? >>
Well, I have a recipe, that takes some time and faith to do..but it works.
Its a take off on an old one, before people were worrying about raw egg
whites, and I am not sure how well cooked it gets.. It does get cooked some,
but not a tremendous ammount.
Also, my apologies, I do not know the calorie count but there is no fat. I
cant stress how much you have to keep on beating in ;) I use a Kitchen Aid ,
which does it up very nicely :) A hand beater, takes awhile..Have faith!
And of course you can use a regular jam, I created this for people not eating
white sugar.
I call it....
Quick Jam (Conserve) Icing
INGREDIENTS:
1 egg white ( feed the yolk to your cat or dog)
1/2 Cup all fruit Conserve..(suggested:Black raspberry, Raspberry,
Apricot.,Cherry)
pinch of salt
PROCEDURE:
1. Heat water to boiling in the bottom of a double boiler. In the top of the
double boiler,
place egg white, jam and pinch of salt.
2. Immediatly with an electric mixer begin beating mixture. When the mixture
is heated and well mixed, turn off flame, leaving pan over boiling water and
continue to beat. Have patience. Slowly but surely, the white will whip into
stiff peaks. Spread on top of cake.
NOTE: This is not a good icing to place betwen layers as it is primarily
air. If you are
making a two-layer cake, spread a layer of the same or a contrasting jam
between layers, and top with this icing.
Merrick :)