Diabetic Cooking

Orange-Ginger Frosting



  • 1 (8-ounce) package nonfat cream cheese, softened
  • 2 tablespoons nonfat half-and-half
  • 2 tablespoons sugar
  • 2 tablespoons sugar substitute*
  • 1 teaspoon grated orange peel
  • 1 to 2 tablespoons finely chopped crystallized ginger


Place cream cheese and half-and-half in bowl of food processor; process until creamy. Add sugar and sugar substitute; process until well mixed. Fold in orange peel and ginger; mix with spatula to blend. Top each cupcake with 1 to 2 tablespoons frosting.

*Note. This recipe was tested using sucralose-based sugar substitute.

Yield: 24 servings.

Serving size: 1 to 2 tablespoons frosting per serving.

Nutrition Facts Per Serving:

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