Have your cake and eat it too!

Cakes are fun desserts, simple to prepare and do not have exceptionally high amounts of added sugar. Most of the sugar is found in the icing or frosting. If you are counting carbohydrate grams, you'll find that a mere tablespoon of icing can have as many carbohydrates as a whole apple or a large bowl of strawberries. Alternate toppings for cakes which you might find pleasing include:

• Fruit
• "Lite" Whipped Topping
• Cream Cheese Frosting
• Glaze

These toppings are low in added sugar and fat and allow you to have your cake - and eat it too!

Note:
½ recipe will frost a 9x13 cake
Full recipe will frost an 8 inch double layer round cake

Nutrition Information per Serving:

If making Chocolate Cream Cheese Frosting (below), there is no nutritional difference if using cocoa; if using baking chocolate, fat content will increase by .5 grams.

Ingredients

3 eight ounce containers fat-free cream cheese
1 tablespoon butter flavor extract
8 packets Equal®
2 cups "lite" whipped topping

Preparation

1. In deep mixing bowl, combine cream cheese and butter flavor extract.


2. Mix at medium speed with electric mixer.


3. Add Equal® and beat until smooth.


4. Add topping and continue beating until all ingredients are thoroughly mixed.


5. Must be refrigerated.

To make Chocolate Cream Frosting, add 2 ounces of melted unsweetened chocolate or ½ cup cocoa to the above recipe and blend thoroughly.

Nutrition Information:

Yield: 1 cup
Adds minimal carbohydrate, protein, or fat

Ingredients

1 tablespoon cornstarch
½ cup dry milk powder
1 cup water
1 tablespoon margarine
1 teaspoon butter flavor extract
8 packets Equal®

Preparation

1. In a small saucepan, combine cornstarch and dry milk and mix.


2. Gradually add water, stirring to dissolve dry milk and cornstarch. Add margarine.


3. Cook over low heat, stirring constantly, until glaze thickens and boils.


4. Remove from heat and add butter flavor extract and Equal®, stirring to blend.

Note:
Use approximately ½ cup glaze for cinnamon rolls, breads (sweet variety), bundt cakes, etc. Keeps well when refrigerated.