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1 - 10 of 26 for low fat frosting
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Mix dry pudding, milk and Dream Whip using a cold bowl and beaters for 4 to 7 minutes on medium speed. Any flavor pudding can be used.
Butter bottom of ... crackers. Refrigerate 2 hours then frost. (Should be firm before frosting.) This dessert can be frozen and will thaw as you travel.
1. Line a deep, narrow 1 1/2 quart bowl or mold with plastic wrap, letting enough wrap extend above rim to cover top when filled. 2. Spoon cherry ...
TO MAKE CAKE: ... With mixer on low speed, add flour ... completely. TO MAKE FROSTING: Beat butter ... layer, rise side up. Frost sides and top of cake.
Grease and flour two 9 inch layer pans. Combine flour, baking soda, cinnamon, ginger and salt. Blend eggs, sugar, mayonnaise, and pineapple. ...
Preheat oven to ... 1/4 of the frosting on top. Put ... and along sides. Yields about 1 1/4 cups. Keep refrigerated and cake will keep for up to 1 week.
Combine all dry ... 10. Cream cheese frosting; Cream the ... sugar and blend well. Apply icing to the cooled carrot cake and serve. The taste is superb.
Preheat oven to ... in cottage cheese, yogurt, and vanilla. Add cream cheese. Blend until creamy. Slowly add in powdered sugar. Frost when cake is cool.
Preheat oven to ... puree cottage cheese, yogurt and vanilla. Add cream cheese and blend until creamy. Slowly mix in powdered sugar. Frost cake when cooled.
Heat oven to 350 degrees. Spray 9 inch square pan with cooking spray. In bowl stir flour, cocoa and baking soda. In saucepan melt corn oil spread. ...
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