Sugar Free Marshmallows

A recipe from a dear friend of mine!

Basic Marshmallows by Freddie Summers
1/2 cup cold water
3 1/2 packets unflavored gelatin
2 cups Whey Low granular
1/2 cup hot water
1/2 cup maltitol syrup
4 teaspoons Just Whites
4 Tablespoons warm water
2 teaspoons pure vanilla extract

In a large mixing bowl, soften the gelatin in 1/2 cup cold water.
In a 3 quart heavy bottom pot, mix Whey Low, hot water and maltitol syrup. Over medium heat, stir until sugar crystals dissolve and bring to a boil. When crystals are dissolved, cover with a lid for two minutes(to wash down any additional crystals that form.) Use a candy thermometer and boil mixture until it reaches 240 degrees.

Remove from heat and immediately pour over the softened gelatin. Stir until gelatin is dissolved. Beat mixture on high (with electric mixer) for 15-minutes. While you are waiting, whip Just Whites and warm water (4 Tablespoons) in a medium bowl until stiff peaks form (copper works best.) Add vanilla extract and then add egg whites to marshmallow batter during last five minutes of the beating time. Mix well.

Quickly pour marshmallow batter into a lightly greased 13 x 9 inch pan. Allow to set for 3 hours. Cut in desired shapes. These keep for several weeks. Store in fridge or Whey Low will recrystalize and make your fluffy marshmallows grainy.

By the way...these toast beautifully!

Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)

Recently, during my searches for anything to do with photography, I came across a truly remarkable blog…The Pioneer Woman. 

This woman does everything you can think of!  She is a homeschooling mom, who entertains and throws dinner parties you would not believe.  How do I know this?  Cause she post photos of the said events, hence photography! 

She post some of the most interesting and tantalizing recipes I have ever seen.  What does this mean to me?  That I must deconstruct the recipe and make it weight loss friendly if possible. 

I saw this one the other day and thought it would go perfect for a meeting I had at work.  I was right!  By the time I got to take a picture, there were only 2 left.

Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)

Muffins:

1 cup almond flour
1/2 cup Splenda
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons butter, cut into pieces
1 heaping cup pumpkin puree
1/2 cup evaporated milk
1 egg
1 1/2 teaspoons vanilla
1/2 cup golden raisins (optional!)
2 tablespoons Splenda
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Preheat oven to 400 degrees. Generously grease 24 mini muffin tins.

Sift flour, Splenda, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until all incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined. Pour into greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle generous amounts of cinnamon-sugar over the top of each unbaked muffin.

Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.

Cream Cheese Frosting

1/4 cup softened I Can’t Believe It’s Not Butter
4 ounces fat free cream cheese
1/2 pound powdered sugar (I took Splenda and ran it through the blender to make my own!)
1/2 teaspoon vanilla

Mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy!

Store in fridge, as icing will soften at room temperature.