Mocha Hazelnut Cream Cheese Frosting
The perfect topping for the Mocha-Hazelnut Cake.
1 (8-ounce) package Neufchatel cheese
1/2 cup margarine
4 (1-ounce) squares semi-sweet baking chocolate, melted, cooled slightly*
1 cup Splenda® Granulated No Calorie Sweetener
1/2 cup firmly packed light brown sugar
1/4 cup cold brewed Hazelnut Cream Seattles Best Coffee®
- Beat Neufchatel cheese and margarine in large bowl with electric mixer on medium speed until well blended. Add chocolate; mix well.
- Add Splenda® Granulated Sweetener and light brown sugar alternately with the coffee, beating after each addition until well blended. Beat an additional 2 to 3 min. or until light and fluffy.
- Use immediately to frost cake or cupcakes. Or, cover and refrigerate until ready to use. Store leftover frosting in refrigerator.
Makes 20 (2 1/2 tablespoons) servings.
*To melt chocolate in microwave: Place completely unwrapped squares of chocolate in a microwaveable bowl. Microwave on MEDIUM (50%) about 2 min. for every 2 chocolate squares or until chocolate is almost melted. Stir until chocolate is completely melted. If melting more squares of chocolate, increase the microwave time accordingly.
Nutritional Information Per Serving (1/20 of recipe; 2 1/2 tablespoons): Calories 120 | Calories from Fat 80 | Fat 9g (sat 3.5g) | Cholesterol 10mg | Sodium 100mg | Carbohydrates 10g | Fiber 0g | Sugars 10g | Protein 2g.
Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.