I've been making the diet soda cakes quite a lot. In case you missed that post, click here to see it. I've done some experimenting since that post. I've made chocolate cakes with diet Dr. Pepper and diet Cherry Coke. imo, I don't think it matters what type of diet soda you use, because really I can't taste any difference. But I've also experimented with the flavors of cake mix, too. I made a cherry chip cake and yesterday I made a carrot cake.
But, they were always naked (except the first one that I linked you to with the lemony cream topping birthday cake). I searched and searched for some better recipes for low calorie/low carb frostings, but I couldn't really find any. I experimented with some chocolate recipes, and they were horrible!!! Definitely not something I would share here.
Then the other day I got a Hungry Girl email that was all about frostings. So, I decided to try one of them but instead of Splenda I used Stevia, and less of it. Here's what you need:
3 Tbsp sugar free vanilla instant pudding
2 1/2 Tbsp Stevia
1/2 tsp vanilla extract
1 1/2 C lite whipped cream
3/4 C fat free cream cheese, room temperature
It's pretty easy to whip some up, too.
1. In a medium bowl combine pudding mix, Stevia, and vanilla with 3 Tbsp cold water and mix well until smooth and thick.
2. Add in cream cheese and mix well, incorporating the vanilla in with the cream cheese until it is really combined. It really does make a difference that the cream cheese is room temperature. It blends much better and easier.
3. Add cool whip. The original directions said to "stir until smooth", but when I just stirred and folded it, the cream cheese/pudding mixture stayed in clumps throughout the whipped cream.
(it's kind of hard to see, but click on it to enlarge it and you'll see what I'm talking about.) So, I used my hand mixer on low speed with the whisk attachment on it instead of the beaters. But I'm sure the beaters would work just as well. Now, the whipped cream with be less fluffy from beating it together with the cream cheese, but I think the end product is much better this way rather than clumps of cream cheese and pudding. It looked like curdled milk, and it just wasn't appetizing. Here's what mine looked like after I used the mixer...
And here's what it looked like on top of a delicious piece of carrot cake...
The numbers on this cream cheese frosting are incredible! This recipe is enough to frost one 9x13 cake, and I cut the cake into 12 servings. So, for 1/12 there are only 28.3 calories and 3.5g carbs! Fantastic! The cake itself has 133 calories and 33g carbs per piece. Not bad for an occasional dessert, treat or celebration!
The frosting is so much more subtle than store bought full fat and sugar cream cheese frostings you find on carrot cakes. They are so heavy and overly sweet. This recipe is lighter, creamier, and not as tooth-aching sweet as those. It's mild, you can taste the cream cheese and it has just the right amount of sweetness between the Stevia and whipped cream. And, imo, it tastes even better after it has been covered and refrigerated for a little while.
Hope you enjoy it!
Lisa
PS Hover over the black bar on the right side of the screen to pull out more menu options for my blog, like the one to follow my blog.
happyfairylove@live.com
But, they were always naked (except the first one that I linked you to with the lemony cream topping birthday cake). I searched and searched for some better recipes for low calorie/low carb frostings, but I couldn't really find any. I experimented with some chocolate recipes, and they were horrible!!! Definitely not something I would share here.
Then the other day I got a Hungry Girl email that was all about frostings. So, I decided to try one of them but instead of Splenda I used Stevia, and less of it. Here's what you need:
2 1/2 Tbsp Stevia
1/2 tsp vanilla extract
1 1/2 C lite whipped cream
3/4 C fat free cream cheese, room temperature
It's pretty easy to whip some up, too.
1. In a medium bowl combine pudding mix, Stevia, and vanilla with 3 Tbsp cold water and mix well until smooth and thick.
2. Add in cream cheese and mix well, incorporating the vanilla in with the cream cheese until it is really combined. It really does make a difference that the cream cheese is room temperature. It blends much better and easier.
3. Add cool whip. The original directions said to "stir until smooth", but when I just stirred and folded it, the cream cheese/pudding mixture stayed in clumps throughout the whipped cream.
The numbers on this cream cheese frosting are incredible! This recipe is enough to frost one 9x13 cake, and I cut the cake into 12 servings. So, for 1/12 there are only 28.3 calories and 3.5g carbs! Fantastic! The cake itself has 133 calories and 33g carbs per piece. Not bad for an occasional dessert, treat or celebration!
The frosting is so much more subtle than store bought full fat and sugar cream cheese frostings you find on carrot cakes. They are so heavy and overly sweet. This recipe is lighter, creamier, and not as tooth-aching sweet as those. It's mild, you can taste the cream cheese and it has just the right amount of sweetness between the Stevia and whipped cream. And, imo, it tastes even better after it has been covered and refrigerated for a little while.
Hope you enjoy it!
Lisa
PS Hover over the black bar on the right side of the screen to pull out more menu options for my blog, like the one to follow my blog.
happyfairylove@live.com
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