By Diane Kittle

Gluten-Free Cream Cheese Frosting

MAKES ENOUGH FOR ONE 2-LAYER CAKE

Use this recipe as an alternative to cream cheese frosting for those who can’t tolerate cow’s milk. For another dairy-free icing, try “Buttercream” Frosting,

½ cup (1 stick) butter, margarine or Spectrum Organic Shortening

9 ounces Chevre soft goat cheese or soy cream cheese

6 cups sifted powdered sugar

2 teaspoons fresh lemon juice

2 teaspoons pure vanilla extract

1. In the bowl of an electric mixer, beat the margarine or shortening on medium-high speed until creamy, approximately 1 to 2 minutes for margarine and 4 minutes for shortening. Add the goat cheese and beat at medium-high speed, approximately 5 minutes or until creamy and smooth.

2. Add the powdered sugar, lemon juice and vanilla extract and beat at low speed until smooth. Once smooth, beat at medium speed for several more minutes until light and fluffy.

Cake serves 16. Each serving contains 319 calories, 14g total fat, 7g saturated fat, 0g trans fat, 7mg cholesterol, 45g carbohydrate, 178mg sodium, 0g fiber, 3g protein.

Read More on These Topics

• Celiac/Gluten Free
• Casein-Free/Dairy Free
• Cooking
• Dessert