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Fat Free Cream Cheese Frosting

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Rating: 4/5 4 stars
1 review
1 comment

ready in: under 30 minutes
serves/makes:   10

recipe id: 10117

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1 cup nonfat cream cheese, softened
1 cup ricotta cheese, part skim milk
1/2 cup brown sugar
1 teaspoon vanilla extract


Place all ingredients in a food processor and blend until smooth.

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93 calories, 3 grams fat, 9 grams carbohydrates, 6 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com

REVIEW: recipe rating
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.

Guest at CDKitchen.com


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.

CDKitchen Staff Reply:
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.