How to Make Reduced-Fat Chocolate Frosting
Most frostings are full of butter; sacrifice the fat but not the flavor with this alternative. (Well, kind of.) Yields 1 1/4 c. frosting. Does this Spark an idea?
Things You'll Need
- 1/4 c. unsweetened Dutch-process cocoa
- 3 tbsp. low-fat milk
- glass containers
- plastic wrap
- 1/2 tsp. vanilla
- 1 c. powdered sugar
- rubber spatula
- 4 oz. Neufchatel cheese
- Glass Containers
- Plastic Wrap
- Rubber Spatula
Instructions
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1
Stir together powdered sugar, cocoa and milk in a heatproof glass container. Stir until mixture is smooth.
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2
Cover container with plastic wrap and microwave on high until mixture boils and rises to the top of the container. This should take about 2 minutes.
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3
Put the Neufchatel cheese in a glass bowl. Microwave the cheese until it softens, about 10 or 20 seconds.
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4
Stir cheese with a spatula until very smooth.
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5
Stir in some of the hot cocoa mixture, then slowly add the rest of it, stirring until smooth.
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6
Add vanilla and stir in well.
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7
Let frosting cool until it is spreadable.
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1
Tips & Warnings
Frosting will keep in the refrigerator one week, or in the freezer three months. Soften and stir until smooth before using.
Neufchatel cheese can usually be found near the cream cheese in the supermarket. In fact, you could use reduced-fat cream cheese, too.
