Butter Cream Frosting

31.10.2008 | Author: Cook | Posted in Diabetic
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Butter Cream Frosting


Servings: 114
Ingredients: 

  • 1/2 c  Water;                                   -=OR=-
    • 

  • 2 tb Instant dry milk;                  10    1 gram packet Sweet-One
    • 

  • 2 1/2 tb All-purpose flour;                       -sugar substitute
    • 

  • 1/2 c  Margarine; @ room TEMP.           1/2 ts Vanilla; almond, lemon or
    • 

  • 10    1 gram packets Equal                     - other flavoring
    •

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 pna 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 sp3eed 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) Servings: 1 1/4 cups, 20 servings of 1
tablespoon each. Food exchanges per serving: 1 FAT EXCHANGE; CAL: 48; CHO:
1g; PRO: negl; FAT: 5g; CHO: 0; LOW-SODIUM: Use salt free Margarine;
LOW-CHOLESTEROL: Recipe is suitable as written.

Source: Desserts for Diabetics by Mabel Cavaiani,R.D. Brought to you and
yours via Nancy O’Brion and her Meal-Master

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