This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Fat Free Cream Cheese Frosting
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This fat-free frosting recipe has a brilliant trick up its sleeve. Using ricotta as well as cream cheese helps make a rich, creamy icing that is better than store-bought low fat versions.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
1 comment
ingredients
1 cup nonfat cream cheese, softened
1 cup part-skim ricotta cheese
1/2 cup brown sugar
1 teaspoon vanilla extract
directions
Combine the cream cheese, ricotta, brown sugar, and vanilla in a food processor. Process until smooth. If the frosting is too soft, chill it slightly before using.
nutrition data
93 calories, 3 grams fat, 9 grams carbohydrates, 6 grams protein per serving.
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reviews & comments
April 19, 2009
It was a good recipe and the dressing tasted very good (I love cream cheese). It solved the problem I was running into (all store-bought icings have evil trans fats). The only problem I ran into was I was planning on piping the icing on and it was too thin to hold its shape. I read online that the extreme mixing I did probably broke down the structure of the cream cheese making it very thin. But other than that it turned out great.
I just made this last night. The taste was decent but I didn't really like the texture that it had from the ricotta cheese. Also, I didn't have a food processor and blending didn't seem to work. I didn't get a feeling that it was "frosting"-more like goop.
Of course you won't get the same texture by not using a food processor as called for in the recipe. Ricotta really needs to be well blended in a food processor to be used in this recipe.