Chuck asked for some frosting recipes. Here's what I've got. I haven't
tried them because I go for the real thing when I'm being bad.

Vicki

* Exported from MasterCook *

Mocha Cream Frosting

Recipe By : "Splendid Desserts" by Jennifer Eloff
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Dessert Sauces
Sugar-Free

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup dessert topping -- sugar-free
1 tablespoon cornstarch
3/4 cup splenda
1 cup skim milk -- cold
1 1/2 teaspoons instant coffee
1 tablespoon hot water

Beat together all the ingredients, except the coffe and water, until
thickened. Add the instant coffee dissolved in the hot water. Beat again
until blended. If the frosting is too soft, beat in another 2 teaspoons
cornstarch. Sufficient to fill and ice a 2 layer cake.

25.8g CHO per recipe

- - - - - - - - - - - - - - - - - -


* Exported from MasterCook *

Orange Frosting

Recipe By : "Splendid Desserts" by Jennifer Eloff
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Dessert Sauces
Sugar-Free

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups lowfat cottage cheese
4 ounces light cream cheese
1 tablespoon orange juice concentrate
1 teaspoon orange extract
3/4 cup Splenda
1 tablespoon grated orange rind

In a food processor or blender filled with a sharp blade, process the
cottage cheese until smooth. Add the rest of the ingredients except the
orange rind. Beat until smooth. Add the grated orange rind and beat
until evenly distributed throughout the frosting. Sufficient to fill and
ice a 2 layer cake.

18.6g CHO per recipe (excluding orange juice concentrate)
- - - - - - - - - - - - - - - - - -


* Exported from MasterCook *

Chocolate Frosting

Recipe By : "More Splendid Desserts" by Jennifer Eloff
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Dessert Sauces
Sugar-Free

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ounce unsweetened chocolate
3 tablespoons butter
3 tablespoons cocoa
1/2 cup evaporated skim milk
1 cup Splenda sweetener
1/3 cup grape jelly -- unsweetened
1/4 cup fructose
3 envelopes low calorie dessert topping mix
1/2 cup skim milk

In saucepan, melt chocolate with butter over medium heat; stir in cocoa.
Gradually stir in evaporated milk with wire whisk. Stir in Splenda,
grape spread and fructose; bring to a boil, stirring. Pour into shallow
container; cover and freeze for 1 hour. In bowl, beat dessert topping
mix with 1/2 cup skim milk for 3 minutes or until thickened. Add
chocolate mixture; beat until well combined. Frost cooled 2-layer cake
immediately or refrigerate until slightly firmer if necessary.

182.8g CHO per recipe(calculated using *regular* grape jelly and
excluding whipped topping mix)

- - - - - - - - - - - - - - - - - -


Quick Cream Cheese Icing
enough to frost an 8" or 9" pan

1/2 cup cream cheese (softened)
1/2 cup cottage cheese
2 tablespoons butter
1/4 cup Splenda

Combine and beat until smooth.

12g CHO per recipe

- - - - - - - - - - - - - - - - - - - -

Chocolate Nut Sauce

3 tablespoons flour
1 tablespoon cocoa
1 cup Splenda
2 tablespoons butter
1 cup milk
1 teaspoon vanilla
1/2 cup chopped nuts

Combine dry ingredients and butter in a saucepan. Gradually stir in milk
with a whisk. Cook over medium heat until thickened. Remove from heat,
stir in vanilla and nuts. Keep a few nuts for garnish.

38g CHO per recipe



HTH, Chuck

"percy" > wrote in message
...
> Chuck asked for some frosting recipes. Here's what I've got. I haven't
> tried them because I go for the real thing when I'm being bad.
>
> Vicki
>
> * Exported from MasterCook *
>
> Mocha Cream Frosting
>
> Recipe By : "Splendid Desserts" by Jennifer Eloff
> Serving Size : 1 Preparation Time :0:00
> Categories : Cakes Dessert Sauces
> Sugar-Free
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1/2 cup dessert topping -- sugar-free
> 1 tablespoon cornstarch
> 3/4 cup splenda
> 1 cup skim milk -- cold
> 1 1/2 teaspoons instant coffee
> 1 tablespoon hot water
>
> Beat together all the ingredients, except the coffe and water, until
> thickened. Add the instant coffee dissolved in the hot water. Beat again
> until blended. If the frosting is too soft, beat in another 2 teaspoons
> cornstarch. Sufficient to fill and ice a 2 layer cake.
>
> 25.8g CHO per recipe
>
> - - - - - - - - - - - - - - - - - -
>
>
> * Exported from MasterCook *
>
> Orange Frosting
>
> Recipe By : "Splendid Desserts" by Jennifer Eloff
> Serving Size : 1 Preparation Time :0:00
> Categories : Cakes Dessert Sauces
> Sugar-Free
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 1/2 cups lowfat cottage cheese
> 4 ounces light cream cheese
> 1 tablespoon orange juice concentrate
> 1 teaspoon orange extract
> 3/4 cup Splenda
> 1 tablespoon grated orange rind
>
> In a food processor or blender filled with a sharp blade, process the
> cottage cheese until smooth. Add the rest of the ingredients except the
> orange rind. Beat until smooth. Add the grated orange rind and beat until
> evenly distributed throughout the frosting. Sufficient to fill and ice a 2
> layer cake.
>
> 18.6g CHO per recipe (excluding orange juice concentrate)
> - - - - - - - - - - - - - - - - - -
>
>
> * Exported from MasterCook *
>
> Chocolate Frosting
>
> Recipe By : "More Splendid Desserts" by Jennifer Eloff
> Serving Size : 1 Preparation Time :0:00
> Categories : Cakes Dessert Sauces
> Sugar-Free
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 ounce unsweetened chocolate
> 3 tablespoons butter
> 3 tablespoons cocoa
> 1/2 cup evaporated skim milk
> 1 cup Splenda sweetener
> 1/3 cup grape jelly -- unsweetened
> 1/4 cup fructose
> 3 envelopes low calorie dessert topping mix
> 1/2 cup skim milk
>
> In saucepan, melt chocolate with butter over medium heat; stir in cocoa.
> Gradually stir in evaporated milk with wire whisk. Stir in Splenda, grape
> spread and fructose; bring to a boil, stirring. Pour into shallow
> container; cover and freeze for 1 hour. In bowl, beat dessert topping mix
> with 1/2 cup skim milk for 3 minutes or until thickened. Add chocolate
> mixture; beat until well combined. Frost cooled 2-layer cake immediately
> or refrigerate until slightly firmer if necessary.
>
> 182.8g CHO per recipe(calculated using *regular* grape jelly and excluding
> whipped topping mix)
>
> - - - - - - - - - - - - - - - - - -
>
>
> Quick Cream Cheese Icing
> enough to frost an 8" or 9" pan
>
> 1/2 cup cream cheese (softened)
> 1/2 cup cottage cheese
> 2 tablespoons butter
> 1/4 cup Splenda
>
> Combine and beat until smooth.
>
> 12g CHO per recipe
>
> - - - - - - - - - - - - - - - - - - - -
>
> Chocolate Nut Sauce
>
> 3 tablespoons flour 1 tablespoon cocoa
> 1 cup Splenda
> 2 tablespoons butter
> 1 cup milk
> 1 teaspoon vanilla
> 1/2 cup chopped nuts
>
> Combine dry ingredients and butter in a saucepan. Gradually stir in milk
> with a whisk. Cook over medium heat until thickened. Remove from heat,
> stir in vanilla and nuts. Keep a few nuts for garnish.
>
> 38g CHO per recipe
>
>
>
> HTH, Chuck

"percy" > wrote in message
...
> Chuck asked for some frosting recipes. Here's what I've got. I haven't
> tried them because I go for the real thing when I'm being bad.
>
> Vicki
>
> * Exported from MasterCook *
>
> Mocha Cream Frosting
>
> Recipe By : "Splendid Desserts" by Jennifer Eloff
> Serving Size : 1 Preparation Time :0:00
> Categories : Cakes Dessert Sauces
> Sugar-Free
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1/2 cup dessert topping -- sugar-free
> 1 tablespoon cornstarch
> 3/4 cup splenda
> 1 cup skim milk -- cold
> 1 1/2 teaspoons instant coffee
> 1 tablespoon hot water
>
> Beat together all the ingredients, except the coffe and water, until
> thickened. Add the instant coffee dissolved in the hot water. Beat again
> until blended. If the frosting is too soft, beat in another 2 teaspoons
> cornstarch. Sufficient to fill and ice a 2 layer cake.
>
> 25.8g CHO per recipe
>
> - - - - - - - - - - - - - - - - - -
>
>
> * Exported from MasterCook *
>
> Orange Frosting
>
> Recipe By : "Splendid Desserts" by Jennifer Eloff
> Serving Size : 1 Preparation Time :0:00
> Categories : Cakes Dessert Sauces
> Sugar-Free
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 1/2 cups lowfat cottage cheese
> 4 ounces light cream cheese
> 1 tablespoon orange juice concentrate
> 1 teaspoon orange extract
> 3/4 cup Splenda
> 1 tablespoon grated orange rind
>
> In a food processor or blender filled with a sharp blade, process the
> cottage cheese until smooth. Add the rest of the ingredients except the
> orange rind. Beat until smooth. Add the grated orange rind and beat until
> evenly distributed throughout the frosting. Sufficient to fill and ice a 2
> layer cake.
>
> 18.6g CHO per recipe (excluding orange juice concentrate)
> - - - - - - - - - - - - - - - - - -
>
>
> * Exported from MasterCook *
>
> Chocolate Frosting
>
> Recipe By : "More Splendid Desserts" by Jennifer Eloff
> Serving Size : 1 Preparation Time :0:00
> Categories : Cakes Dessert Sauces
> Sugar-Free
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 ounce unsweetened chocolate
> 3 tablespoons butter
> 3 tablespoons cocoa
> 1/2 cup evaporated skim milk
> 1 cup Splenda sweetener
> 1/3 cup grape jelly -- unsweetened
> 1/4 cup fructose
> 3 envelopes low calorie dessert topping mix
> 1/2 cup skim milk
>
> In saucepan, melt chocolate with butter over medium heat; stir in cocoa.
> Gradually stir in evaporated milk with wire whisk. Stir in Splenda, grape
> spread and fructose; bring to a boil, stirring. Pour into shallow
> container; cover and freeze for 1 hour. In bowl, beat dessert topping mix
> with 1/2 cup skim milk for 3 minutes or until thickened. Add chocolate
> mixture; beat until well combined. Frost cooled 2-layer cake immediately
> or refrigerate until slightly firmer if necessary.
>
> 182.8g CHO per recipe(calculated using *regular* grape jelly and excluding
> whipped topping mix)
>
> - - - - - - - - - - - - - - - - - -
>
>
> Quick Cream Cheese Icing
> enough to frost an 8" or 9" pan
>
> 1/2 cup cream cheese (softened)
> 1/2 cup cottage cheese
> 2 tablespoons butter
> 1/4 cup Splenda
>
> Combine and beat until smooth.
>
> 12g CHO per recipe
>
> - - - - - - - - - - - - - - - - - - - -
>
> Chocolate Nut Sauce
>
> 3 tablespoons flour 1 tablespoon cocoa
> 1 cup Splenda
> 2 tablespoons butter
> 1 cup milk
> 1 teaspoon vanilla
> 1/2 cup chopped nuts
>
> Combine dry ingredients and butter in a saucepan. Gradually stir in milk
> with a whisk. Cook over medium heat until thickened. Remove from heat,
> stir in vanilla and nuts. Keep a few nuts for garnish.
>
> 38g CHO per recipe
>
>
>
> HTH, Chuck