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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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mbrookes

Merangue

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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.

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

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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:

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