|RASPBERRY MARSHMALLOW SQUARES (c) 2012, JUDY BARNES BAKER|
2 ounces frozen or fresh raspberries or strawberries or ¼ ounce dried
2 packets (7 grams each) powdered gelatin
½ cup cold water
½ cup boiling water
High-intensity sugar substitute, such as stevia, monk fruit, or sucralose, equal to 1 cup sugar
4 teaspoons sugar substitute with bulk, such as erythritol, xylitol, Sweet Perfection, or a stevia blend
A few grains of salt
1 teaspoon vanilla extract
3 egg whites, fresh or reconstituted from powdered egg whites
¼ to ½ cup of finely grated coconut (1 to 2 ounces or 30 to 60 grams)
Granular sugar substitute equal to 2 teaspoons of sugar, such as Swerve, Sweet Perfection, Just Like Sugar, LC Sweet, or Splenda*
Grease an 8- x 8-inch pan. Line with parchment paper and grease paper also. Chop berries into fairly large pieces. Reserve.
Soften gelatin in ½ cup cold water in a large bowl for a few minutes. Heat additional ½ cup water to boiling. Pour over gelatin and stir until dissolved. Stir in first 2 sugar substitutes, salt, and vanilla. Place in refrigerator to chill.
Stir every 5 minutes at first then as often as every 2 minutes until it becomes as thick as raw egg whites. This may take less than 10 minutes or up to an hour, depending on your refrigerator. If the gelatin accidentally sets up and becomes lumpy rather than syrupy, reheat it and start over.
Beat gelatin mixture with an electric mixer for 2 or 3 minutes or until fluffy. Add egg whites and beat for about 3 minutes more or until it forms soft peaks that droop over when the beater is lifted. Quickly stir in berries. Spoon into pan and spread with a flexible spatula. Cover with plastic film and press down to level the top. Refrigerate until firm.
Turn out of pan, peel off paper and cut into 16 squares. Mix coconut and remaining sweetener in a small bowl and roll each marshmallow until coated on all sides. Eat them out of hand or garnish with a berry and a dab of sugar-free Whipped cream and serve with a fork.
Makes 16 squares.
Per serving—Net carbs: 0.4g; Protein: 1.6g; Fiber: 0.4g; Fat: 1.g; Cal: 20
Total weight: 12¼ ounces or 348 grams
Weight per serving: ¾ ounce or 22 grams
Preparation time: 15 minutes active; 25 minutes total plus setting time.
You may use only high intensity sweetener to make marshmallows if you choose, but the small amount of bulk sweetener, such as erythritol, xylitol, Sweet Perfection, or a stevia blend will give a texture more like marshmallows made with regular sugar. Plain ones (without raspberries or coconut) melt beautifully in a cup of hot cocoa. Without the bulk sweetener, they melt more quickly.
To make Plain Marshmallows:
Leave out the raspberries and roll squares in bulk sweetener without coconut.
Don’t use pasteurized eggs in the shell for whipping. They have been heated too much to beat up properly. If you are concerned about safety, you can use reconstituted powdered egg whites.
*Granular Splenda is a high-intensity sweetener because it dissolves and has no bulk when it gets wet. It can be used for the coating in this recipe because it is not mixed with a liquid.
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(c) 2015, Judy Barnes Baker, www.carbwars.blogspot.com