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Source: Diabetic Cooking July/August 2005


Cream Cheese Frosting


Ingredients:


8 oz nonfat cream cheese, at room temperature
1/4 c measure-for-measure sugar substitute


Directions:


Mix together in medium bowl cream cheese and sugar substitute. Pipe onto towers or spread onto sheet or Bundt cake.


Makes 12 (1 1/3 tablespoon) Servings.


Dietary Exchanges: Free Food


Nutrients Per Serving:
18 Calories
<1g Total Fat
12% Calories from Fat
<1g Saturated Fat
2 g Carbohydrate
3 g Protein
2 mg Cholesterol
103 mg Sodium
0 g Fiber


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Source: Recipe Source, June 24, 2005


Chocolate Frosting – Sugar Free


Ingredients:


1 pkg Estee Sugar Free Whipped Topping Mix (1 envelope)
1/2 tsp vanilla
1/2 c skim milk
1 pkg sugar-free chocolate pudding (2 oz)


Directions:


Blend together skim milk, vanilla, and sugar-free shipped topping mix. Beat until stiff. Add pudding mix and continue to beat until light and fluffy. Add more skim milk if too thick. Use as frosting on low-fat cupcakes using 1 tablespoon per cupcake. Can also be used to frost cake or brownies.


Makes 12 (1 1/3 tablespoon) Servings.


Nutrients Per Serving:
29 Calories
4 g Carbohydrate
<1 g Fat
<1 g Protein


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Source: Angelizds Place – Diabetic Cook Book


Butter Cream Frosting


Ingredients:


1/2 c water
2 tbsp instant dry milk
2 1/2 tbsp all-purpose flour
1/2 c margarine at room temperature
(10) 1 gram packet Sweet-One sugar substitute
1/2 tsp vanilla, almond, lemon or other flavoring


Directions:


Combine water, dry milk and flour in a pan, and stir until smooth. Cook, stirring constantly, over medium heat until mixture is thick and smooth, or cook in a microwave oven for 2 minutes, stirring every 30 seconds. Place the pan in cold water and stir mixture until cool. Set aside. Cream margarine and sugar substitute together until light and fluffy. Add cooled flour mixture, 1 tablespoon at a time, while beating at medium speed. Add flavoring and beat at high speed until light and fluffy. Refrigerate until used, on cooled cake. Calculate 1 tablespoon per serving (3/4 cup for 12 servings; 1 cup for 16 servings)


Makes 20 (1 tablespoon) Servings.


Dietary Exchanges: 1 Fat


Nutrients Per Serving:
48 Calories
1 g Carbohydrate
0 g Protein
5 g Fat
0 mg Cholesterol
Low Sodium: Use salt free margarine