Sugar-free/low-fat Cake and Frosting

[Guest guest]

Sugar-free Chocolate Frosting

1 small pkg. sugar-free instant chocolate pudding (or sugar-free instant vanilla

pudding)

lowfat milk for preparing pudding

1 8-oz pkg fat-free cream cheese

1 small 8-oz container of lite frozen whipped topping or fat-free whipped

topping

Allow fat-free cream cheese and lite frozen whipped topping to soften while you

prepare pudding.

Prepare chocolate pudding in a large bowl as directed but use lowfat milk or

skim milk.

Use 1 1/2 cups of milk per 3.9 oz box of pudding.

Place the sugar-free pudding into refrigerator to chill and thicken.

Blend together the softened fat-free cream cheese and softened whipped topping.

Add the chilled thickened sugar-free chocolate pudding to the fat free-cream

cheese/whipped topping mixture and blend well.

Frost your cake.

Refrigerate any leftover frosted cake.

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Sugar-Free Cake

3 eggs, separated

1/4 cup vegetable oil

1/2 cup frozen apple or orange juice concentrate

10 tablets sugar substitute, dissolved in 2 TBSP hot water

1 TSP grated orange rind, optional

1/4 TSP salt

1 cup flour

1 1/2 TSP baking powder

Beat egg yolks until light.

Stir in remaining ingredients, except egg whites.

In another bowl beat egg whites until stiff.

Fold into yolk mixture and pour into a lightly greased 8 " square pan.

Bake 350 degrees for 30-35 minutes.

Options

Recipe can be doubled.

Pour batter into 9x13 teflon or lightly greased pan.

Fold in 1/2 cup chopped nuts before baking.

Variation

Sugar-free Chocolate Cake

Combine 3 TBSP cocoa with 3 additional sugar substitute tablets dissolved in 1

TPS of hot water and add to batter.

8-10 servings

~ " We all take different paths in life, but no matter where we go, we take a

little of each other everywhere. " ~

~ " If I could reach up and hold a star for every time you've made me smile, the

entire evening sky would be in the palm of my hand. "