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Old 05-18-2004, 05:23 PM   #1
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needed...

I need a meringue recipie and a custard recipie. Will spenda work as well as sugar?
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Old 05-18-2004, 07:12 PM   #2
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what about meringue?
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Old 05-18-2004, 09:41 PM   #3
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This is a meringue recipe for a pie crust but should work for just meringue I think:

Meringue:
3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon Stevia
1/2 cup powdered Maltitol

Preheat oven to 250°F. Spray aerosol vegetable oil into a deep-dish 9" pie plate. Whisk the egg whites until frothy then add the cream of tartar, Stevia and Maltitol slowly a spoonful at a time. Whip until stiff peaks form. Spoon the meringue into the pie plate and spread around evenly, pushing the outer edges up. Use the back of the spoon to make a big indention in the center. Bake 30-35 minutes until just starting to turn golden on the top edges. Remove and allow to cool.

I would imagine you can just put this on your pie or whatever and bake it as usual like meringue. You can try it anyway. If you don't have Maltitol or don't like to use it, I would say you could use granulated Splenda in place of it just fine.


Got this custard recipe off Low Carb Luxury's site but haven't tried it yet:

Ingredients:

•20 pkts Splenda (or 10 pkts Splenda & 10 pkts Sweet-N-Low)
OR 3/4 cup Splenda granular OR 2 teaspoons Splenda liquid
•10 eggs
•1 pint heavy cream
•1 pint water
•1 teaspoon almond extract
•1 teaspoon cinnamon or nutmeg

Preheat oven to 350°F. Beat eggs. Add all ingredients except cinnamon. Blend well. Pour mixture into 6-8 ramekin dishes (depending on their size.) Sprinkle with cinnamon or nutmeg on top. Place ramekin inside a larger baking dish of cold water. - The water should be at least 1/2 way up ramekin - this is what keeps the texture creamy. Bake for 30 minutes. Let sit for 5 minutes before serving or refrigerate. Serve cold or reheat serving in microwave on medium power 1-2 minutes.
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Old 05-18-2004, 11:14 PM   #4
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Thanks

Thank you for the recipies. I'm in need of some snacks and I figured that meringue would make some great cookies. Maybe a nice low sugar free (I think I'll use splenda though) treat for both my son and me.
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Old 05-21-2004, 10:20 AM   #5
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I find custards very forgiving so one can use most any sweetener, liquid or otherwise (try pancake syrup or honey sub, whatever). Same with the milk or cream, whatever I have most I use, or a combination. It's all good, as long as the ratio of eggs to liquid is about right but even that varies quite a bit in recipes.
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