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Chocolate Buttercream Frosting

Ingredients: 1/2 Cup(s) Fructose 1/2 ts Vanilla extract 3 Tablespoon(s) Skim milk 1/2 ts Salt - optional 2 Tablespoon(s) Cornstarch 4 tb Cold unsalted butter 2 Tablespoon(s) Unsweetened cocoa powder 4 tb Cold margarine 1 large Egg yolk Directions: SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, Ph. D., and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6. Formatted into MM by Ursula R. Taylor. In a small saucepan, combine fructose, milk, cornstarch, and cocoa powder. Bring to a boil, stirring constantly. Remove from heat and stir until smooth and thick, about 3 minutes. Using an electric mixer, beat egg yolk, vanilla, and salt. Add chocolate mixture; beat until smooth. Add butter and margarine, 1 tbsp. at a time, beating after each addition until frosting has consistency of whipped butter. Use to frost one cake; refrigerate until ready to serve. Makes about 1 cup; 16 servings. Per serving: calories - 96, protein - trace, carbohydrate - 10 g, fat - 6 g, calories from fat - 56%, dietary fiber - trace, cholesterol - trace, sodium - 5otassium- 41 mg. Joslin Exchanges: 1 bread/starch and 1 fat. VARIATION: Mocha Buttercram Frosting Decrease skim milk to 2 tbsp. and cocoa powder to 1 tbsp. Add 1 heaped tsp. instanat coffee dissolved in 1 tbsp. boiling water to chocolate mixture. Makes about 1 cup; 16 servings. Per serving: calories - 42, protein = trace, carbohydrate - 6 g, fat - 2 g, calories from fat - 32%, dietary fiber - trace, cholesterol - 16 mg, sodium - 77 mg, potassium - 41 mg. Joslin Exchanges: 1/2 bread/starch.
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