Tangy Chocolate Frosting

Tangy Chocolate Frosting

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From: Diabetic Living Magazine

The subtle tang in this frosting comes from a combination of cream cheese and yogurt.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 (6 ounce) package reduced-fat cream cheese (Neufchâtel), softened
  • ½ cup thick Greek-style fat-free plain yogurt
  • 2 tablespoons unsweetened cocoa powder
  • ½ cup powdered sugar (see Tip)

Preparation

  • Prep

  • Ready In

  1. In a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in yogurt and cocoa powder until smooth. Beat in powdered sugar until smooth (frosting will thin slightly at this point). Cover and chill for 4 to 24 hours before spreading or piping on cupcakes.
  • Tip: We do not recommend using a sugar substitute for this recipe.

Nutrition information

  • Serving size: 1¾ tablespoon
  • Per serving: 64 calories; 3 g fat(2 g sat); 0 g fiber; 6 g carbohydrates; 2 g protein; 2 mcg folate; 10 mg cholesterol; 6 g sugars; 119 IU vitamin A; 0 mg vitamin C; 37 mg calcium; 0 mg iron; 51 mg sodium; 22 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ fat, ½ other carb

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