hhnurse wrote:Here's what I do for cream cheese frosting.
1 pkg. Neufanchtel (sp?) cheese
~1/2 c. Splenda (to taste)
~ 1 or 2 tsp. vanilla (again to taste)
Nuke the cheese until soft. Blend in Splenda & vanilla.
That's it. I really like it. I have used it as filling for the mock Danish as well.
The carrot cake sounds yummy. I'll have to try that some day.
hhnurse wrote:Yeah, it's usually next to the reg. & ff cream cheese. I use the store brand, it says "1/3 less fat than regular cream cheese" Neufchatel cheese. I used this even before starting SB. Hope you like the frosting as much as I do.
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