Instructions: Sprinkle gelatin over cold water in mixing bowl; set aside 5 minutes to soften. Add to boiling water in a saucepan; cook and stir until gelatin is dissolved. Remove from heat. Cool to consistency of thick syrup. Add sugar replacement and vanilla, stirring to blend.

Beat egg whites into soft peaks. Very slowly, trickle a small stream of gelatin mixture into egg whites, beating until all gelatin mixture is blended. Continue beating until light and fluffy. Pour into prepared pan.

TO FORM THE MARSHMALLOWS: Fill 13 x 9 x 2-inch pan with flour or cornstarch to desired depth. Form moulds using a small glass, the inside of a dough cutter or any object of desired size by pressing the form into flour to the botom of the pan. Spoon marshmallow creme into the moulds and refrigerate until set. Dust or rull tops in flour; shake off excess. Store in refrigerator.

OPTIONAL MARSHMALLOWS: Lightly grease and flour 13 x 9 inch baking pan. Pour marshamllow creme in pan, spreading out evenly. Refrigerate until set and cut to desired size.

YIELD: 4 cups

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