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Low-Fat Cream Cheese Frosting

1 1/3 cups plain nonfat yogurt -- strained
3 cups skim-milk ricotta cheese
2 cups low-fat cottage cheese
1/3 cup fructose
3 tablespoons evaporated skim milk


Strain the yogurt overnight in cheesecloth over a bowl set in the refrigerator.


Combine all the ingredients in a large bowl; beat well with electric beaters until slightly stiff. Place in a covered container and refrigerate until ready to use (this frosting can be refrigerated for up to 1 week).


This recipe yields 48 servings. Serving size: 2 tablespoons.


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