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On this page you will find some helpful links to organizations as well as discussion boards, general health information sites and some fun stuff too! There is a whole community of support available to you on the web, and we are happy to pass on a few of them to you. If you have a link that you would like us to add or information you would like us to share, please click here and we will happily post your submission for all our Torbot friends. Please note submissions will be reviewed for appropriate content and we will do our best to add in a timely manner. 
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Torbot is pleased to announce that we have been verified
as a Service-Disabled Veteran-Owned Small Business (SDVOSB)
Stoma Care Aloe Based Skin Care Wipes are Now Available!   Torbot is pleased to announce the newest addition to our product line.  Stoma Care Aloe Based Skin Care wipes
This versatile skin friendly based skin care wipe has been an integral part of the daily skin care regimen for ostomates and diabetics worldwide.  For over 30 years this unique formula has been providing a soothing, moisturizing, non greasy base before applying patient's appliances and/or tape.     50 individually wrapped wipes per box     On Sale!   Click Here to learn More!

Don't Forget to Scroll down to see our.....
Healthy Recipe of the Month!

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Every month TORBOT will feature a Recipe of the Month submitted by one of our customers or employees.  Please email, fax, or click here to send us your recipe!  Check back often to see if your recipe was chosen, and to try one of the delicious recipes.

Blueberry Angel Cupcakes

 Blueberry Angel Cupcakes
30 ServingsPrep: 25 min. Bake: 15 min./batch + cooling


  • 11 egg whites
  • 1 cup plus
  • 2 tablespoons cake flour
  • 1-1/2 cups sugar, divided
  • 1-1/4 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1-1/2 cups fresh or frozen blueberries
  • 1 teaspoon grated lemon peel

  • GLAZE:1 cup confectioners' sugar,3 tablespoons lemon juice


Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together flour and 1/2 cup sugar

three times; set aside.

  • Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually

  • add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar

  • is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Fold in blueberries and lemon peel.

  • Fill paper-lined muffin cups three-fourths full. Bake at 375° for 14-17 minutes or until cupcakes spring back

  • when lightly touched. Immediately remove from pans to wire racks to cool completely.

  • In a small bowl, whisk confectioners' sugar and lemon juice until smooth. Brush over cupcakes. Let stand until set.


  • Yield: 2-1/2 dozen



    Nutritional Facts: 1 cupcake equals 76 calories, trace fat (trace saturated fat), 0 cholesterol, 60 mg sodium,


  • 18 g carbohydrate, trace fiber, 2 g protein.Diabetic Exchange: 1 starch. 

  • Courtesty of © Taste of Home 2014