Caramel Frosting
Recipe from Diabetic Living

Caramel Frosting

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Servings: 12
Serving size: 1  slightly rounded tablespoon
Yield: about 1 cup
Prep Time: 10 mins
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  • 2   ounces 
    reduced-fat cream cheese (Neufchatel), softened
  • 1/4  cup 
    60 to 70 percent tub-style vegetable oil spread, slightly softened
  • 1/4  cup 
    sugar-free caramel ice cream topping
  • 1/4  teaspoon 
In a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in vegetable oil spread until smooth. Gradually beat in caramel topping and vanilla until smooth. Cover and chill frosting for 4 to 24 hours before spreading on cupcakes. Makes about 1 cup (12, slightly rounded measuring tablespoon, servings)
Nutrition information
Per Serving: cal. (kcal) 54, Fat, total (g) 4, chol. (mg) 3, sat. fat (g) 1, carb. (g) 4, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 0, pro. (g) 0, vit. A (IU) 194.36, vit. C (mg) 0, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0.25, Folate (g) 0, Cobalamin (Vit. B12) (g) 0.43, sodium (mg) 56, Potassium (mg) 9, calcium (mg) 10.1, iron (mg) 0, Fat () 1, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet
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