Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Merangue
0

3 posts in this topic

Does anyone know a way to make merangue using artificial sweetner? I use merangue shells instead of pie crust with some pies, but the merangue runs the calories way up.

0

Share this post


Link to post
Share on other sites


Ads by Google:

Interesting question. Have you tried googling "sugarless Meringue" ? I saw several things with artifical sweeteners.

0

Share this post


Link to post
Share on other sites

Meringue

3 Egg Whites

1 Tbsp. Cornstarch

1/4 tsp. Cream of Tartar

1/3 cup SPLENDA* No Calorie Sweetener, Granular

1 tsp. Vanilla

Place egg whites in a medium-sized mixing bowl. Beat on high speed with an electric mixer using the whisk attachment until frothy. Add cornstarch, cream of tartar, SPLENDA* Granular and vanilla. Beat on high speed until stiff peaks form.

Use in your favorite recipes where meringue is required.

Meringue

3-4 large egg whites

1/4 ts cream of tartar

1 ts vanilla extract

1/4 cup SPLENDA® Sugar Blend for Baking

Beat on high speed until frothy. Add cream of tartar, SPLENDA* Granular and vanilla. Beat on high speed until stiff peaks form.

Splenda Pavlova [baked meringue]

4 egg whites

1/4 c. - 1/2 c Splenda to egg whites.

1 tsp. vinegar or

1 tsp. of lemon juice

vanilla. [optional]

Whip egg whites in a glass bowl with mixer till stiff peaks form. While whipping, add splenda.

Pre heat oven to 350°F.

Bake 45 mins to 1 hour (tan color) Turn off the oven, but leave in until the oven cools.

Meringue

4 large egg whites

1 cup sugar (1 CUP SPLENDRA)

Fill saucepan with 2 inches of water; bring to a simmer. Place the egg whites and sugar in the bowl of an electric mixer. Combine, using a hand-held wire whisk. Set bowl over saucepan of simmering water; continue to whisk.

Whisk constantly until all the sugar is dissolved and the mixture feels hot to the touch. Transfer the bowl to mixer and whip, using the whisk attachment, on high speed until whites are glossy and stand in stiff peaks when the whisk is lifted, about 3 minutes.

Heat oven to 175°C. Bake about 1 hour.

Meringue

3 egg whites

1/4 teaspoon cream of tartar

3 1/2 teaspoons Equal® for Recipes or 12 packets Equal® Sweetener

* Equal® Spoonful™ cannot be used in meringue recipes.

Beat egg whites in medium bowl until foamy; add cream of tartar and beat to soft peaks. Gradually beat in Equal® Measure™, beating to stiff peaks.

Meringue

2 egg whites

1/4 teaspoon cream of tartar

6 packets Equal® ( NutraSweet® as sweet as 2 teaspoons sugar each)

1/2 teaspoon vanilla

Beat egg whites until frothy. Then beat in cream of tartar until peaks form and curl over. Without over beating, blend in each packet of Equal® separately. Beat in vanilla.

Meringue

3 Egg Whites

1 Tbsp. Cornstarch

1/4 tsp. Cream of Tartar

1/3 cup SPLENDA* No Calorie Sweetener, Granular

1 tsp. Vanilla

Place egg whites in a medium-sized mixing bowl. Beat on high speed with an electric mixer using the whisk attachment until frothy. Add cornstarch, cream of tartar, SPLENDA* Granular and vanilla. Beat on high speed until stiff peaks form.

Use in your favorite recipes where meringue is required.

Meringue

3-4 large egg whites

1/4 ts cream of tartar

1 ts vanilla extract

1/4 cup SPLENDA® Sugar Blend for Baking

Beat on high speed until frothy. Add cream of tartar, SPLENDA* Granular and vanilla. Beat on high speed until stiff peaks form.

Splenda Pavlova [baked meringue]

4 egg whites

1/4 c. - 1/2 c Splenda to egg whites.

1 tsp. vinegar or

1 tsp. of lemon juice

vanilla. [optional]

Whip egg whites in a glass bowl with mixer till stiff peaks form. While whipping, add splenda.

Pre heat oven to 350°F.

Bake 45 mins to 1 hour (tan color) Turn off the oven, but leave in until the oven cools.

Meringue

4 large egg whites

1 cup sugar (1 CUP SPLENDRA)

Fill saucepan with 2 inches of water; bring to a simmer. Place the egg whites and sugar in the bowl of an electric mixer. Combine, using a hand-held wire whisk. Set bowl over saucepan of simmering water; continue to whisk.

Whisk constantly until all the sugar is dissolved and the mixture feels hot to the touch. Transfer the bowl to mixer and whip, using the whisk attachment, on high speed until whites are glossy and stand in stiff peaks when the whisk is lifted, about 3 minutes.

Heat oven to 175°C. Bake about 1 hour.

Meringue

3 egg whites

1/4 teaspoon cream of tartar

3 1/2 teaspoons Equal® for Recipes or 12 packets Equal® Sweetener

* Equal® Spoonful™ cannot be used in meringue recipes.

Beat egg whites in medium bowl until foamy; add cream of tartar and beat to soft peaks. Gradually beat in Equal® Measure™, beating to stiff peaks.

Meringue

2 egg whites

1/4 teaspoon cream of tartar

6 packets Equal® ( NutraSweet® as sweet as 2 teaspoons sugar each)

1/2 teaspoon vanilla

Beat egg whites until frothy. Then beat in cream of tartar until peaks form and curl over. Without over beating, blend in each packet of Equal® separately. Beat in vanilla.

How many do you want:

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,636
    • Total Posts
      921,533
  • Topics

  • Posts

    • Did your doctor check for SIBO, H. pylori, ulcers, etc. when he was obtaining biopsies to check for celiac disease?  
    • Oh, and as I mentioned in my own post on pain, xanax. I swear. I tried it just to deal with the occasional panic I had at weird scary symptoms and clueless doctors. I am not a fan of long term use. But I recently found that .25 mg seems to aid with the neuropathic pain. It does not go away, but it helps. 
    • It does sound like a Glutening and you are just a few months into the diet.  It might help if you read our Newbie 101 thread under the "Coping" section.   Here is some information about rice milk: https://www.verywell.com/is-rice-dream-gluten-free-562354 Many, many celiacs are often lactose intolerant temorarily or permanently if you are naturally genetically inclined.  When I am glutened, I lose the ability to digest lactose for a while.   Salad?  Great but it can be rough on a sore gut!  Think soups, stews, easy-to-digest foods that you prepare yourself until you feel better.  Did your folks give you salad after a bout of flu?  Or did you stick with jello and broth?  I am intolerant still after three years to garlic and onions (the lactose resolved, thankfully).  You have a leaky gut (Google zonulin and Dr. Fasano who is a leading celiac researcher to verify that this is true) and that means you can become intolerant to anything (hopefully, just temporarily).   If you are 100% sure that you have had no access to gluten....did you eat out lately?.....then see your doctor.  Remember, celiac disease symptoms can change.  And here is the biggie.....it can take weeks, months or years to heal from celiac disease.  Two months in is nothing, really.  Why?  It takes time to figure out the diet and time for antibodies to come down.  celiac disease is an autoimmune disorder triggerEd by gluten.  once triggered it can go on and on damaging your gut especially with repeated glutenings (accidental or through cross contamination). I hope you feel better soon!  
    • I concur! I literally feel your pain as well. Like, at the moment, lol. Did you have an endo to see inflammation or damage? I am close to begging my GI for carafate or something to coat and protect. How about testing your antibodies to see if they are still rising? I read somewhere here rice milk may not be a good option.  Folks here have also suggested to me to stick with whole foods. Limit processed. Especially stuff that is not certified gluten-free, like chex. I think small amounts of gluten are in processed foids and can add up. I too reacted to lettuce the other day like I was ingesting glass. My sibling  had a food sensitivity panel done and it came back positive for a few things he had been eating a lot of. He can now eat them, but had to cut them out of his diet. Lettuce is probably on mine.  I have been drinking carrot and pomegranate juice,  dandelion root tea with hiney, aloe water, lots of squash, fish. Mild, no garlic, no onions or hot sauce. No coffee. It sucks.  Inflammation can tick off other organs, you mention a "Pain below". Not exactly sure which side, but certainly call your doc Monday. Sooner if the pain increases.
    • You should see a GI specialist before you go gluten free.  They should do a upper endoscopy to check for celiac damage.  Colonoscopy won't show anything related to celiac.  Also no you should not feel worse on gluten free, you should feel better.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,639
    • Most Online
      3,093

    Newest Member
    NickyW_UK
    Joined