One low-calorie marshmallow creme recipe uses 5 tablespoons of Splenda sugar substitute; three envelopes of prepared, cooled unflavored gelatin; three egg whites; 2 teaspoons of vanilla extract and 3/4 cup of boiling water. Flavor the gelatin with Splenda and vanilla, and add slowly to beaten egg whites.
Sprinkle the gelatin over 1/4 cup of cold water, and let it rest for five minutes. Add the gelatin to the boiling water, stir until it is dissolved, and flavor the mixture with vanilla. Allow this mixture to cool until it becomes a thick syrup. Beat the egg whites until soft peaks form, add the gelatin mixture to the egg whites in a very slow trickle, and continue to beat this mixture until it is light and fluffy.
You can also make low-calorie marshmallow creme using stevia as a sweetener. Sprinkle two packets of unflavored gelatin over 1/2 cup of cold water, and set the mixture aside in the bowl of a stand mixer fitted with a whisk. Mix 2/3 cup of stevia with 1 tablespoon of water,and allow this mixture to soak until it looks like a soft marshmallow. Put 2/3 cup of sugar and 2 tablespoons of light corn syrup in a saucepan with 2/3 cup of water, and boil until the temperature reaches 240 degrees Fahrenheit. Start beating the gelatin, and slowly add the hot sugar syrup, then the stevia and vanilla, by pouring thin streams down the side of the bowl. Finish by beating on high speed.