Frosting, Cream Cheese Lc6.1/totdairy, dessert- cake 1/2 cup butter; softened 3 oz cream cheese; softened 1 tbs Splenda, bulk 1 tsp vanilla extract 1/2 env (10 g) gelatin, SF flavored Beat butter and cream cheese with electric mixer until well blended. Gradually add flavored gelatin, sweetener, and vanilla, mixing well. Makes 1 cup up. Note: Adjust flavor of frosting by using varying gelatin flavors, Kool aid, unflavored gelatin, and various extracts. NYC Nutrition Analysis (entire recipe): water=66.33 g; calories=1140; protein=10.23 g; total fat=121.7 g; carbohydrate=6.12 g; ash=3.76 g; calcium=96.72 mg; phosphorus=183.2 mg; iron=1.27 mg; sodium=1303 mg; potassium=138.4 mg; magnesium=8.27 mg; zinc=0.52 mg; copper=0.03 mg; manganese=0.02 mg; vitamin A=4684 IU; vitamin E=2.59 mg ATE; thiamin=0.02 mg; riboflavin=0.21 mg; niacin=0.15 mg; pantothenic acid=0.36 mg; vitamin B6=0.04 mg; folate=14.63 ug; vitamin B12=0.5 ug; saturated fat=75.99 g; monounsaturated fat=34.96 g; polyunsaturated fat=4.49 g; cholesterol=341.8 mg; alcohol=1.49 g; total sugars=0.01 g; selenium=3.18 ug; refuse=0.%; %cal as carb:prot:fat=2:4:94; WW Pts=32.94; (complete analysis) |
