Low Fat Low Calorie Chocolate Icing Recipes

LOW FAT LOW CALORIE CHOCOLATE ICING

Steps:

• In a medium saucepan, heat the milk and butter until butter has melted.
• Whisk in the dry milk, cornstarch, and Splenda.
• Heat the mixture and stir constantly until thickens, (do NOT let it boil).
• Remove from heat and let cool for 2 minutes.
• Add vanilla extract and unsweetened cocoa and whisk vigorously until well combined.
• Cool before frosting.

LOW CALORIE CHOCOLATE CAKE W/ FROSTING

Steps:

• In a small bowl place water and cocoa powder and mix together.
• Add all of the ingredients for cake mixture(including cocoa powder mixture) into one bowl and mix together.
• Place parchment paper on the bottom of a cake tin. Do NOT grease the sides of the tin as you can use a knife to ease it off the edges later. This helps the cake rise more as it sticks.
• Pour mixture into pan.
• Bake at 350F for 35 minutes.
• For frosting, add light creme cheese and light butter and creme together.
• Add splenda and lightly mix.
• Add cocoa powder and salt and mix to combine.
• Add vanilla and mix.
• If it is a spreadable consistency, there is no need for the skim milk, but if not add enough milk to make it so. (I suggest adding in teaspoonfuls at a time so you don't over do it).
• When the cake is cooled frost the tops and sides of the cake!

FLUFFY FAT-FREE CHOCOLATE FROSTING

Steps:

• In a bowl mix together 3/4 cup plus 2 tablespoons skim milk with skim milk powder and vanilla; mix until no powder remains in the milk.
• Add in the pudding and mix on low speed or whisk until smooth and thickened (mixture will be fairly thick).
• Using a spatula mix in the thawed Cool Whip topping until completely blended.
• Spread over cake.