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Diabetic Recipes - Diabetic Cake Frostings


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

***************************************

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

***************************************

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

Flourish

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*Many of the statements on this web site have not been evaluated by the Food and Drug Administration or other government, research or academic body; any that were are so marked. This information is not intended to diagnose, treat, cure or prevent diabetes or any disease. Information on this site is provided for informational purposes and is not meant to substitute for the advice provided by your own physician or other medical professional. Not intended to diagnose or prescribe for medical or psychological conditions nor to claim to prevent, treat, mitigate or cure such conditions. You should not use the information contained herein for diagnosing or treating a health problem or disease, or prescribing any medication. Any products advertised are from third parties. You should read carefully all product packaging. You should consult with a healthcare professional before starting any diet, exercise or supplementation program. Do not discontinue the use of prescription medication without the approval of your physician.

**Results not typical; your results may vary.


***Recipes provided usually include nutritional information and diabetic exchanges. Not all recipes are appropriate for all people. Please make sure a recipe is appropriate for your meal plan and pay careful attention to serving sizes. User is solely responsible for their use of any content provided.