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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (46g) Recipe makes 12 servings The following items or measurements are not included below: 1/2 cup Splenda sugar substitute |
||
| Calories 74 | ||
| Calories from Fat 21 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.4g | 3% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 1.0g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 3mg | 1% | |
| Sodium 228mg | 9% | |
| Potassium 63mg | 1% | |
| Total Carbohydrate 7.3g | 2% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 5.1g | ||
| Protein 5.5g | 10% | |
Low Sugar Low Fat Cream Cheese Frosting
By: Donna Luckadoo
Feb 21, 2007
Delicious on any type of cake or cupcake.
SERVES 12
Ingredients
- 2 (8 ounce) packages fat free cream cheese
- 1/2 cup Splenda sugar substitute
- 1/2 cup confectioners' sugar
- 2 tablespoons margarine
- 2 teaspoons vanilla extract
- 1-2 teaspoon maple extract (optional)
Directions
1
Let the Cream Cheese and the Butter reach room temperature.2
Next, Beat all ingredients until smooth and creamy.3
Icing cake/ cupcakes or drizzle over a Bundt cake.4
The Cake with this Icing should be refrigerated because of the Cream Cheese if there are any leftovers.
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Browse similar recipes by category
- Course > Desserts > Cakes > Fillings & Frostings
- Main Ingredient > Eggs/Dairy
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Dietary > Diabetic
Featured Reviews for This Recipe
From: Chef Joey Z.
On Mar 17, 2008
I made a carrot apple sauce cake this morning and wanted to frost it with something that didn't have a lot of carbs. I found your recipe and was very happy that you had published it. I cut the recipe in half which frosted one large bundt cake and there was a little left over. Instead of using any dairy, I used tofutti cream cheese, instead of Splenda I used Z-Sweet and instead of vanilla extract, I used lemon. I didn't add the maple extract. I also diluted it a bit with some soy milk as I wanted it to cascade over the cake. It tasted delicious and I will make this one again, thanks for the great recipe.
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