Ww Low Fat Cream Cheese Icing Recipes

WW MOIST HEALTHY LOW FAT CARROT CAKE WITH PINEAPPLE & CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350F degrees.
• Spray an 8-inch springform pan with nonstick spray and set it aside.
• In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt until well blended. Set aside.
• In a large bowl beat the eggs with an electric mixer on high speed until thickened, about 2 minutes. Gradually add the sugar, beating until light and fluffy, about 3 minutes.
• Reduce the speed to low. Beat in the apple butter and oil just until blended.
• Add the flour mixture and beat just until blended.
• Stir in the pineapple, carrots, raisins and walnuts until well combined.
• Scrape the batter into the prepared pan.
• Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
• Remove from the oven and place on a rack to cool for 10 minutes. Release the springform pan and place the cake on a rack to completely cool.
• To make the frosting, in a medium bowl, with an electric mixer on high speed beat together the cream cheese, confectioner sugar, yogurt and vanilla until smooth, about 1 minute. Place in the fridge until ready to frost the cake.
• Place the cake on a serving plate. With a narrow metal spatula, coat the top of the cake evening with the frosting. Sprinkle the walnuts on top of the cake, if desired.
• Cut into 16 even wedges.

HEALTHY CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a 10-inch springform pan with nonstick spray.
• In a medium bowl, stir together the all-purpose flour, whole wheat flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
• In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, beat together the egg, egg whites, brown sugar, canola oil, and vanilla extract on medium speed until well combined. Add the grated carrots and beat for 1 minute. Add the pineapple and shredded coconut and beat just until incorporated.
• With a wooden spoon, stir in half of the flour mixture, just until the flour almost disappears. Stir in the buttermilk. Add the remaining flour mixture, continuing to stir in by hand, just until combined. Gently fold in the walnuts and raisins.
• Pour the batter into the prepared baking pan. Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. (Check at the 30-minute mark-if the edges of the cake are browning too quickly, tent with foil, then return to the oven to finish baking.) Remove the cake from the oven and let cool completely in the pan. Run a dull knife, such as a butter knife, along the edge of the cake to loosen, then unmold it. Carefully transfer the cake to a serving plate.
• Meanwhile, prepare the frosting: In a medium bowl, beat together the cream cheese, Greek yogurt, butter, vanilla extract, almond extract (if using), and salt at medium speed for 2 minutes, until fluffy and well combined. Reduce the mixer speed to low and gradually add the powdered sugar, increasing the speed to medium as you go. Beat for 1 to 2 minutes until well combined.
• Spread the frosting evenly over top of the cooled cake. Sprinkle with toasted nuts and serve.

WEIGHT WATCHERS FROSTING

Steps:

• Add ingredients to bowl.
• Mix with electric mixer.

LOW FAT CREAM CHEESE FROSTING

Steps:

• Beat together cream cheese, powdered sugar and vanilla until smooth.

NO GUILT CREAM CHEESE FROSTING

Steps:

• 1. whip the cream cheese till smooth.
• 2. add the vanilla or extract of you choice, this will give the cream cheese a little more creamy texture. exsample:I made mine for a lemon cake so I used lemon juice.
• 3. in small bowl combine the milk and pudding till well mixed. slowly pour into the cream cheese while mixing on low. mix till well combine, this will be in a pourable form frosting, frost your item, and refrigerate
• 4. Refrigerate for about 1 hour to give the frosting time to set up. then enjoy this creamy gilt free frosting.