Apple cheese icing

Yield: 1 servings

Measure Ingredient
2 Sweet dessert apples 200 g *
1 teaspoon Powdered gelatin dissolved
4 tablespoons Hot water (for gelatin)
⅓ cup Skim milk cheese or cottage
Coloring (optional)

2 apples, cored and sliced. Suggested Golden Delicious - stay white when cooked. Cook the apples to a soft pulp in a little water and allow to cool. Place in a blender with the dissolved gelatin, cheese and coloring, and blend to a smooth puree. Leave to set, then spread on the cake and pipe if desired.

This spread, covered, keeps well in the refrigerator and may be deep-frozen.

Suggested uses: Child's birthday cake, slab cake cut in squares and decorated with a blob of icing topped with a piece of fruit, low-calorie spread for plain cookies or scones. 5 cal in 2 tsp.

Total recipe: 160 cal, 25 g (2½ units) carbohydrate, 4 g fiber, 13 g protein, 2 g fat.

Source: The Diabetics' Cookbook by Roberta Longstaff published in UK and Canada 1984.

Similar recipes