Guest guest Posted April 5, 2001 Report Share Posted April 5, 2001 * Exported from MasterCook * Lean Cocoa Frosting Recipe By :The (Almost) No Fat Cookbook - Bryanna Clark Grogan Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup reduced-fat soymilk or other nondairy milk or 1/2 cup soymilk + 1/2 cup coffee or coffee substitute 3/4 cup granulated sweetener of choice or Sucanat 2/3 cup unsweetened cocoa 1/3 cup cornstarch 1 teaspoon vanilla extract Mix everything, except the vanilla, together in a blender. Pour into a heavy, medium saucepan, and stir constantly over medium heat with a wooden spoon, scraping the bottom and sides often, for about 7 minutes until thick and glossy. Remove the pan from the heat, and add vanilla. Beat the mixture with a wire whisk to remove any lumps. Cool the mixture completely, stirring occasionally. You can refrigerate it if you make it ahead of time, but bring it to room temperature before frosting the cake. Beat until smooth again. If the mixture is too thick or not sweet enough, whip in a little maple syrup or other sweetener. Description: " This is the perfect chocolate icing--smooth, glossy, rich-tasting, and virtually fat-free! " Yield: " 2 1/2 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 396 Calories; 5g Fat (12.6% calories from fat); 14g Protein; 70g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 32mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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