Cream Cheese Frosting – lower sugar version

Cream Cheese Frosting (lower sugar version) -- A Pinch of Joy
Cream Cheese Frosting (lower sugar version) -- A Pinch of Joy

Cream Cheese Frosting (Lower sugar version) is a light, soft frosting. It spreads well, but is not suitable for decorating. It will hold things like chopped nuts or other embellishments — food or paper – but won’t hold shape. It’s not strong on flavor, has a very smooth texture, not sweet – it’s the perfect foil for a great cake! It enhances but doesn’t outshine unique flavors and textures, like Pumpkin Bars, Pineapple Spiced Carrot Cake or Hummingbird Cake. What other recipe gets top billing for being the perfect second banana to the star??

Make one batch to frost a 9×13 pan of cake or cakelike bars. To frost layer cakes, you will need to double the batch.   A touch of salt can enhance the flavor. You can also add up to a cup more powdered sugar, if you need (which will, of course, up the carb and calorie count).   If the day is very humid, or you will be transporting the cake, might be a nice option to know.

Cream Cheese Frosting - lower sugar version
 
Author:
Ingredients
  • 1 8 ounce package cream cheese, softened
  • ¼ cup butter, room temperature
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
Instructions
  1. Beat cream cheese and butter at low speed until light and fluffy.
  2. Add vanilla and mix well.
  3. Add powdered sugar, 1 cup at a time. Beat until well incorporated.
  4. Spread over cake, slice and serve


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Coconut Fudge aka Egg in the Grass Fudge

Coconut Fudge aka Egg in the Grass Fudge -- A Pinch of Joy
Coconut Fudge aka Egg in the Grass Fudge -- A Pinch of Joy

Coconut fudge is a cream cheese based candy that is colorful, fun and so easy to make! Use a 3 ounce package of cream cheese or cut three ounces from a larger 8 ounce piece. Food coloring has so many options that it’s hard to give a measurement. If you’ve used a particular kind – paste, deep color, neon or regular – you probably have an idea of the intensity each produces. If not – go slow. You can always add more, but subtracting doesn’t work!   I prefer the paste colors that are used in cake decorating for the fudge, but –hey, grass is green in any medium. And for making coconut grass, a liquid coloring seems to work best. This fudge will get soft if it is out of the refrigerator and uneaten for more than a hour or so. Usually it disappears so quickly, that’s not a problem.

Coconut Fudge aka Egg in the Grass Fudge
 
Prep time
Total time
 
A colorful, fun and easy to make cream cheese fudge for spring celebrations!
Author:
Recipe type: Candy
Serves: 25 pieces
Ingredients
  • 3 ounces cream cheese, softened
  • ¼ teaspoon almond flavoring
  • Green food coloring
  • 2 ½ cups powdered sugar
  • ½ cup chopped walnuts
  • ½ cup coconut
Topping
  • ½ cup coconut plus a few drops green food coloring
  • 25 small jellybeans or other small egg shaped candies
Instructions
  1. Butter 8x8 inch pan lightly.
  2. In small bowl, beat cream cheese, sugar and extract until smooth.
  3. Add food coloring a bit at a time, mixing until desired color is achieved.
  4. Mix in coconut and chopped nuts.
  5. Press evenly into pan.
  6. Place ½ cup coconut in plastic zipper bag with 2-3 drops of food coloring and shake until coconut is colored. Press gently into top of fudge mixture and add candy so that one piece is in the middle of each planned square of fudge.
  7. Refrigerate at least 30 minutes or until firm, before cutting and serving.


I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing!  I’d love to have your company on this venture!!   Follow:    Facebook RSS feed  / bloglovin’ /   twitter  and   pinterest.   Share: if you found this helpful or inspiring please click one of the buttons below!  Your support of A Pinch of Joy is appreciated!




Peaches and Cream Cheesecake

Peaches and Cream Cheesecake -- A Pinch of Joy
Peaches and Cream Cheesecake -- A Pinch of Joy

A light and creamy  ending to a meal.  Or an afternoon party like a baby shower. Peaches and Cream Cheesecake is a no-bake dessert.  Just peachy  anytime.  Sorry, couldn’t help that pun — just fell out!   =) 

If you can find sugar free peach jello, it will give you a deeper peach flavor.  I usually end up using lemon because the peach is harder to find. You can use regular gelatin if you aren’t concerned about calories or carb counts.   You can also make this with fresh sliced peaches — about two cups.  Wheels loves fresh peaches so I have to hide them in order to have enough to make something. Or make the dish the instant I get the peaches home from the grocery — before he has time to know they are in the house.  lol  It’s better to keep a couple of cans of peaches available in the cupboard.  I use light or no sugar added peaches and drain them well so the cheesecake doesn’t become soggy from the inside out.  Just before adding the peaches, take a sharp knife and run it through the peaches in the colander to make the pieces a little smaller.  Just seems easier to cut into nicely defined squares.  This time I wanted a little peachy bling so I set aside some peach slices to decorate the cheesecake after it had firmed up in the refrigerator.

Peaches and Cream Cheesecake3 -- A Pinch of Joy

Use sixteen peaches so you can move a peach to the top of each square as you slice and serve it.  Start in the middle and lay the peach slices as shown to make the rosette.  Easy!!! 


Peaches and Cream Cheesecake2 -- A Pinch of Joy




Peaches and Cream Cheesecake
 
A light and cool ending for a summer meal or a not too sweet dessert for a gathering or a dessert bar, this no bake cheesecake is all Peaches and Cream!
Serves: 16 servings
Ingredients
Crust
  • 2 cups graham cracker crumbs
  • 6 Tablespoons butter, leted
  • ¼ cup sugar
Filling
  • 4 packages cream cheese, 8 ounces each softened
  • ¾ cup sugar
  • 1 package sugar free gelatin, peach OR lemon flavor
  • 1 29 ounce can light sliced peaches
  • 1 8 ounce container whipped topping, thawed
Instructions
  1. Mix graham crumbs, melted butter and sugar and press onto bottom of 9 x 13 inch pan.
  2. Place in refrigerator until ready to use.
Filling
  1. Pour peaches into colander and set aside to continue draining.
  2. Beat softened cream cheese and sugar until blended and fluffy.
  3. Add dry gelation and mix well.
  4. If desired, set aside 12-16 slices for garnish.
  5. Fold peaches and whipped topping into cream cheese mixture.
  6. Pour over crust.
  7. Refrigerate until firm about four hours or overnight.
Nutrition Information
Serving size: 1 square


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