Sunday, March 17, 2013
FROSTED PETIT-FOUR BARS - HAPPY ST. PADDY'S DAY!!
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. :)
21/4 cups Gluten-Free Bake Mix (560 mL)
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
2.6 g protein
7.3 g fat
2.4 g net carbs
Labels: Cookies and Squares