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Title: Butter Cream Frosting
Categories: Diabetic Cake Dessert
Yield: 1 1/4
| 1/2 | c | Water; |
| 2 | tb | Instant dry milk; |
| 2 1/2 | tb | All-purpose flour; |
| 1/2 | c | Margarine; @ room TEMP. |
| 10 | 1 gram packets Equal =OR=- | |
| 10 | 1 gram packet Sweet-One sugar substitute | |
| 1/2 | ts | Vanilla; almond, lemon or 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) Yield: 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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