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Caramel Frosting

1 Envelope nondairy topping
1/2 Cup skim milk
1/4 Cup granulated brown sugar replacement
1 Teaspoon vanilla

Combine all ingredients in a chilled bowl
Beat into stiff peaks
Frost sides and top of cake

Food Exchange per serving:
1/7 Bread exchange Calories 9

Courtesy The Diabetic Chocolate Cookbook by Mary Jane Finsand