From Desserts by Sue Gregg (Eating Better Cookbooks)
Icing:
Blend together until smooth and frost completely cooled cookies or cake with:
4 oz cream cheese
1/4 cup plain nonfat yogurt
1 tablespoon honey
1/2 teaspoon lemon juice
1/2 teaspoon vanilla
Friday, October 27, 2006
Cream Cheese Icing
Here's a cream cheese frosting recipe that's egg free, free of refined sugars and corn-free if you leave out the vanilla or use corn-safe flavoring.
From Desserts by Sue Gregg (Eating Better Cookbooks)
From Desserts by Sue Gregg (Eating Better Cookbooks)
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2 comments:
What brand of cream cheese is corn-free?
Ginevra
I'm sorry; I don't know. I'll see if I can find out for you.
I make yogurt cheese instead; just put the yogurt in a cheesecloth or a cloth-lined seive and let it drip out for a few hours or overnight. With the whey gone, it's the texture of cream cheese.
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