Trying to find WW friendly Icing for my Dad's Bday cake
 

Hey ladies! So, my dad is finally trying to lose weight, and he is doing awesome so far, has lost 42 pound so far on the WW online system.

His birthday is next week and I would love for him to actually be able to eat his cake! His fave is carrot cake:carrot:, and I have found a recipe to make cupcakes that come out to 2 points each...now i just need an icing recipe that won't blow the point way up. I'm guessing cream cheese is out...any other ideas???

Thanks all!

That sounds sooo good! You're such a great, supportive daughter!! I found a recipe on recipezaar. I can't promise it's accuracy, I have never tried it, but hopefully it helps!

Ingredients

* 3 large eggs
* 1 cup plain nonfat yogurt
* 1 cup unsweetened applesauce
* 1 cup light brown sugar, packed
* 1/2 cup canola oil
* 2 tablespoons orange zest, grated
* 1 tablespoon vanilla extract
* 3 1/2 cups all-purpose flour
* 1 tablespoon pumpkin pie spice
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 3 medium carrots, shredded, about 2 cups
* 1 cup golden raisin
* 8 ounces fat-free cream cheese
* 3 ounces neufchatel cheese (reduced fat cream cheese)
* 1 1/2 cups confectioners' sugar


Directions


1
Preheat oven to 375 degrees. Spray 2 9-inch cake pans with nonstick cooking spray and lightly dust with flour.

2
With an electric mixer at high speed, beat eggs, yogurt, applesauce, brown sugar, oil, 1 tablespoons of orange zest, and vanilla until blended. In medium bowl, combine flour, pumpkin pie spice, baking powder, baking soda and salt. Add to egg mixture and mix on low speed just until blended, 2-3 minutes Stir in carrots and raisins. Scrape the batter into the pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes Cool in pans on a rack 10 mins; remove from pans and cool completely on rack.

3
To prepare frosting, with an electric mixer at high speed, beat nonfat cream cheese, Neufchatel cheese, confectioner's sugar, and remaining 1 TBSP.orange zest until blended.

4
To assemble, place one cake layer on a plate. Spread with about 1/2 cup frosting and place second layer on top. Frost the top and sides with remaining frosting.

Serves: 24.
WW: 5 points



If you would like the direct link, it is-
http://www.recipezaar.com/Carrot-Cak...-Points-295717

Try out the recipe forum... they might have something there, too!

I read that completely wrong!! The recipe I just submitted is for the actual carrot cake w/ icing. I'm sorry!

no problem! the icing recipe might work! i will have to calculate the points...

thanks!

Try Carvel, you can get a NON-FAT ice cream cake made.

Hungry girl has a recipe for her cinnamon rolls that would be perfect for carrot cake.

Fat Free Cream Cheese
Splenda
Fat Free Cool Whip

It tastes great. For a whole cake I would say use 12 TBLS cream cheese, 1 cup cool whip and 4 TBLS splenda.

Just soften the cream cheese to room temp blend with the splenda then mix in the cool whip. You'd have to do the points in total then divide by cupcake but I don't think this would be too bad. You could maybe even reduce the amount of cream cheese. The recipe in the book calls for 3 TBLS cream cheese, 1/4 cup cool whip and 1 TBLS splenda. That makes enough to do approx 6 cupcakes I guess depending on how thick you want the frosting.

I use a mixture of sm. box FF/SF vanilla pudding powder mixed with 1 cup lf milk, 1 tsp. vanilla, and 8 oz. Cool Whip lite for frosting. Very good! Must be refrigerated, of course, but that just makes it better for a warm weather treat.

Cool Whip was supposed to come out with a cheesecake flavor, but I never found it (even regular Cool Whip is fairly low in calories compared to other frostings).

However, if you take Jello cheesecake flavored sugar free pudding mix and make it with one cup of cold skim milk instead of two and fold it into sugar free or fat free Cool Whip, it makes a nice frosting that (I think) does resemble a cream cheese frosting very nicely.

I know you've already got your carrot cake recipe (and maybe it's the same recipe), but a great way to make lighter cakes is to mix 15 oz can of pumpkin and a box of cake mix (nothing else, though I sometimes add 1 egg white). I've made chocolate (you can't taste the pumpkin) and carrot cake (very yummy, though I'm thinking next time adding some carrot baby food or grated carrot for a bit more carrotty goodness - although it'll be a while, as I only eat cake a few times a year, and bake even less)

thanks everyone! mixing the pudding and cool whip is probably what i'll do. i've never seen the cheesecake pudding here, but if i can't find it, i will just use vanilla.

and kaplods, the recipe i am using is more traditional carrot cake, with hardly any oil and carrots, pineapple and whole wheat flour...if i'm calculating the points right, it's like 2.25 per cupcake. all the fiber helps keep the points down...i'm hoping to keep it to 3 points with the icing!

Mmm even yummier.