FROSTED PETIT-FOUR BARS
Add green food coloring to
the frosting and you have a great St. Paddy’s Day treat, which is what I did
with this recipe. Today is a special day. My son and his wife, Yara, are coming up the mountain. They are newly married and so much in love. It's very sweet to observe from the sidelines. I have to get going here but quickly wanted to post my recipe which is topical today. Have a happy, happy St. Paddy's day all. Thanks so much for all your support. You have no idea how appreciative I am of all of you! May all your St. Paddy's Day dreams come true. :)
1 tbsp baking powder (15
mL)
1/4 tsp salt (1 mL)
1/2 cup butter, softened (125 mL)
Liquid sucralose to equal 1
cup (250 mL)
of any granular sweetener
3/4 cup low-carb milk, OR half and half (175 mL)
31/4 tsp unflavored gelatin (16 mL)
1/2 tsp vanilla extract (2 mL)
1/4 tsp almond extract (1 mL)
6 egg whites
1/4 tsp cream of tartar (1 mL)
1/4 cup granulated erythritol (60 mL)
Preheat oven to 350°F (180°C). In
medium bowl, combine Gluten-Free Bake Mix, baking powder and salt.
In food processor,
process butter, liquid sucralose, OR any granular sweetener, low-carb milk, OR
half and half, gelatin, vanilla extract and almond extract until smooth. Add dry ingredients half at a time and
process. Using a spatula, place batter
in a large bowl.
In small bowl of food
mixer place egg whites. Beat until
frothy and add cream of tartar. Beat 1
minute and gradually sprinkle in erythritol.
Keep beating until stiff peaks form.
Fold egg white mixture into batter, half at a time. Spread evenly in greased 9 x 13-inch (23 x 33
cm) casserole dish. Bake 25 to 35
minutes, or until knife inserted in cake comes out clean.
When completely cool,
frost with Better Than Betty Frosting.
Yield: 36 bars
1 bar
86.1
calories
2.6
g protein
7.3
g fat
2.4
g net carbs