Splenda Frosting- Chocolate
- 3/4 cup sour cream (yes, you can use light)
- 1 cup semi-sweet morsels (I recommend Lilly's chocolate sweetened with Splenda as opposed to the ones that are sweetened with the stuff that makes you a boot-scooter!)
- 1 tbsp melted butter
- 1/4 cup Splenda no-calorie granulated sugar
- 1/4 tsp vanilla
- Set sour cream out until it's room temperature (about 30 minutes)
- Melt chocolate in a heavy saucepan on low heat, stirring constantly.
- Turn off the heat and remove the melted chocolate to a bowl to cool slightly.
- Add the sour cream, Splenda, and vanilla.
- Chill for 1 1/2 hours or until it reaches spreading consistency.
- Low Carb Cream Cheese Frosting
- 3/4 cup chilled heavy cream
- 8 oz soft cream cheese (you may use light) (room temperature)
- 1/2 cup Splenda (regular)
- 1 tsp vanilla extract (optional) other extracts may be used if you like
- Whip the cream until stiff peaks.
- In a separate bowl, beat the cream cheese until VERY smooth.
- Add the Splenda to the cream cheese and then add your extracts
- Turn the mixer to the LOWEST setting and add whipped cream to the Cream cheese in a quick mix OR use the fold-together method.
