Pecan Whip Recipe
Ingredients
1 env. unflavored gelatin
1/4 cup cold water
3 eggs, separated
2 tsp granulated sugar replacement
Dash salt
3/4 cup skim milk
2 tsp vanilla extract
1/2 cup pecans, ground fine
1/2 tsp cream of tartar
Directions
Sprinkle gelatin on top of water in small cup; set aside 10 minutes to soften.
Beat egg yolks until frothy in top of double boiler.
Add sugar replacement, salt and milk, beating well.
Place top of double boiler over simmering (not boiling) water. (Do not allow bottom of pan to touch water.) Cook and stir until mixture coats spoon, and then stir in softened gelatin until it is completely dissolved.
Stir in 1 tsp (5 mL) of the vanilla and the pecans.
Remove top of double boiler from heat and let cool completely.
Combine egg whites, cream of tartar and remaining 1 tsp (5 mL) of vanilla, beating until very stiff, and fold into cooled pecan mixture.
Beat egg yolks until frothy in top of double boiler.
Add sugar replacement, salt and milk, beating well.
Place top of double boiler over simmering (not boiling) water. (Do not allow bottom of pan to touch water.) Cook and stir until mixture coats spoon, and then stir in softened gelatin until it is completely dissolved.
Stir in 1 tsp (5 mL) of the vanilla and the pecans.
Remove top of double boiler from heat and let cool completely.
Combine egg whites, cream of tartar and remaining 1 tsp (5 mL) of vanilla, beating until very stiff, and fold into cooled pecan mixture.
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