Desserts | Recipe| Cream Cheese Frosting Light

Posted on December 15, 2013 by Virginia Wright

Cream Cheese Frosting Light

Originally Posted on August 4, 2013

Recipe: Cream Cheese Frosting Light

Cream Cheese Frosting

Summary: If you want to make your favorite Carrot Cake and frost it with Cream Cheese Frosting, here is an alternative “light” recipe using Neufchatel cheese in place of cream cheese. The basic recipe calls for confectioners’ sugar, regular butter, whole milk, vanilla and regular cream cheese:

Ingredients

1 box confectioners’ sugar
8 oz neufchatel cheese
4 tbsp light margarine or Vegetable oil spread, room temperature
2 tsp pure vanilla extract
4 tbsp fat-free milk, more or less

Instructions

Cream non-hydrogenated margarine or vegetable oil spread in large mixer bowl with neufchatel cheese.
Add confectioners’ sugar alternately with milk, beat until smooth texture.
An additional tbsp of milk may be needed, adding only 1 tbsp of milk at a time depending on desired consistency. Additionally, 1 less tbsp of milk may be used for a thicker frosting.
Blend in Vanilla.
Spread on your favorite cake recipe!

Makes approximately 2 cups

Savings in fat, in the cheese alone…

1 serving Neufchatel Cheese 6 grams of fat 1 serving Cream Cheese 10 grams of fat

Tabulating results…

You save 4 grams of fat per 2 Tbsp serving

Then you will save more on saturated fat and cholesterol by using the fat-free milk, as well as in the light margarine or vegetable spread in place of butter.

Just Experiment with your recipes by adapting them. Not all will turn out with the same texture or taste, but many times the recipes will be acceptable to the taste, as well as have eye appeal. No palate death here!

Watch for the Carrot Cake recipe in upcoming postings at The Recipe Corner…

Enjoy! Now go cook!

-Virginia Wright

Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation

BUY COOKBOOK $5.95

Adapting Recipes

Posted on December 14, 2013 by Virginia Wright

By Virginia Wright

Carrot Cake

Whatever your health goals are, adapting recipes, is a good place to start when wanting healthier versions. I’ll help you learn how to adapt recipes! For ten years I was a recipe developer on a low-fat recipe and health information website that I founded. I gained the name of “The Recipe Lady” while working there and I call myself– “Queen of Recipe Adaptation.” What I try to do in all my recipes is to change them up wherever I can to make them a healthier version. Many of the recipes that I created while a recipe developer, I will be bringing to my blog. They will be versions of recipes that I’ve adapted in some manner; cutting the sugar a little here, the bad fats a little there, cutting calories too!

How do you begin adapting recipes? You start by taking your favorite recipes and experimenting slowly, adapting them in small ways, such as in a cream cheese frosting recipe by substituting regular cream cheese for Neufchatel.

Example: Carrot Cake with Cream Cheese Frosting

If you want to make your favorite carrot cake and frost it with cream cheese frosting, here is an alternative recipe for the frosting. The original calls for confectioners’ sugar, regular butter, whole milk, vanilla, and regular cream cheese:

Cream Cheese Frosting

1 box Confectioners’ Sugar

8 oz Neufchatel Cheese

4 Tbsp light margarine or Vegetable oil spread

2 tsp Pure Vanilla

4 Tbsp Fat-free milk, more or less

Cream non-hydrogenated margarine or Vegetable oil spread in large mixer bowl with Neufchatel cheese, add confectioners’ sugar alternately with milk, beat to spreading consistency ( an additional tbsp of milk may be needed, more or less, add a tbsp at a time until you reach the right consistency), blend in vanilla, mix well until frosting is a smooth consistency.

Savings in fat in the cheese alone…

1 serving Neufchatel Cheese 6 grams of fat

1 serving Cream Cheese 10 grams of fat

Tabulating results…

You save 4 grams of fat per 2 Tbsp serving

Then you will save more on saturated fat and cholesterol by using the Fat-free milk, you will save again using the light margarine or vegetable spread in place of butter.

Just Experiment with your recipes by adapting them. Not all will turn out with the same texture or taste, but most of the time, the recipes won’t taste all that different than the original. No palate death here!

Watch for the Carrot Cake recipe in upcoming postings…

Good Luck with your recipe! Visit often, to see what we are cooking up next!
-Virginia Wright

Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation

My Cookbook: AYUH, ANOTHER DOWNEAST COOKBOOK: RECIPES FROM MAINE

– See more at: https://virginiawright.com/blog/?p=2011#sthash.eXcTSqMS.dpuf

The Recipe Lady | @The Recipe Weekly

Posted on April 13, 2012 by Virginia Wright

Recipes @ the Recipe Corner

Hi, I’m the author of the children’s books The Princess and the Castle, The Prince and the Dragon, and my newest release “Crying Bear Yes Bears Cry Sometimes Too.” I’m also the author of the non-fiction book: Buzzzzzzzz What Honeybees Do. Buzzzzzzzz is available in Paperback and eBook;
and is a honeybee, beekeeping basics primer for children 4th-grade reading level to adult. I’m currently working on a number of writing projects and my latest release was a romance novel A Christmas to Remember.

Check out my cookbook Ayuh, Another Downeast Cookbook: Recipes From Maine

For ten years, before authoring my books, I was the Senior Writer for Lowfat Weekly, a website, I founded. (If you’ve read my other blogs, then you are familiar with a post that told about why I closed down that website). In brief, while working at Lowfat Weekly part of my job as a recipe developer, included adapting recipes to healthier Low-Fat versions. I LOVED that challenge! As a food blogger, I was known as “The Recipe Lady,” and I enjoyed interacting with our viewers, emails, chats, and such. The problem I was having is that I didn’t want to only develop low-fat recipes, as it left no room for old-fashioned recipes that make you think of your “Mum and home.” I literally have hundreds of recipes that I’ve developed and adapted before Lowfat Weekly, during, and since working there. My recipes are made from ingredients that I already have in my cupboards, on hand– and trust you do too! They are mostly recipes that you will be familiar with, but in some cases, will be posted with “this cook’s” designer twist. These recipes are also some of “my family” favorites and will become yours too. You will find recipes on my blog that have been passed down from my mother, grandmothers, aunts, sister, friends, and friends of friends. All my recipes (most) are “quick and easy” to make including Old-Fashioned Heirloom Recipes, Low-Fat Recipes, Gluten-Free Recipes, Low Carbohydrate Recipes, Vegetarian Recipes, Italian Recipes, Fish and Seafood Recipes, Desserts, and more. In the search block, you can look up everything from dandelion green recipes to honey butter.

-Virginia Wright Queen of Recipe Adaptation

Please visit my blog often for recipes, and to see what I’m cooking up next…

These are my granddaughter’s Abigail and Elisabeth. They were visiting with their grammie, the recipe lady, and receiving a cooking lesson.

Cooking Lesson

The Recipe Lady

Posted on January 8, 2012 by Virginia Wright

For ten years, before authoring my books, I was the senior writer for Lowfat Weekly, a website, I founded. (If you’ve read my other blogs, then you are familiar with a post that told about why I closed down that website). While working at Lowfat Weekly part of my job was recipe developer, and included adapting recipes to healthier Low Fat versions. I LOVED that challenge! As a food blogger, I was known as “The Recipe Lady.” The problem I had was…READ THE REST OF THE BLOG

-Virginia Wright
Queen of Recipe Adaptation The Recipe Weekly http://www.therecipeweekly.com

VIRGINIA WRIGHT, Author – Illustrator

The Official Website of Virginia Wright, Author – Illustrator. Designer. Non-fiction Writer. Children's Fiction, Romance & Cookbook Author. Nature Photographer.

Tag Archives: Low fat recipes