Deceptively Delicious Cream Cheese Icing With Carrots |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is from Jessica Seinfeld's Cookbook. I haven't tried this version yet. I'd suggest making sure the icing is cool at serving time. Ingredients:
8 ounces reduced-fat cream cheese |
1/2 cup pureed carrot |
2 tablespoons frozen orange juice concentrate |
1/8 teaspoon salt |
Directions:
1. Take the cooked carrots and puree in the food processor. (I make extra and use in other dishes).
2. Add the cream cheese, orange juice concentrate, and salt to the food processor. Process until smooth.
3. Spread on cupcakes, cookies, or cake like you would any other icing.
4. Keeps at room temp for 2 days, or freeze for up to a month. This makes enough for a batch of 12 standard cupcakes.
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