Lime Frosting

Spread on pumpkin muffin.

I like to keep this frosting made up all the time.  It’s so handy for topping breakfast muffins, sugar cookies, cake slices and I even like dipping fresh strawberries into this.  Keeps as long as cream cheese keeps.  This recipe is Atkins Induction Friendly.

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INGREDIENTS:

8 oz. cream cheese, softened

Liquid Splenda to taste (took about 12 drops for me)

Grated zest of 1 lime

Juice of 1 lime

OPTIONAL:  Few drops Boyajian Lime Oil

OPTIONAL:  Add 1/4 c. softened butter for added richness

VARIATIONS:  Use lemon zest and lemon juice of 1 lemon lemon frosting.  Use orange zest and 1 Tbsp. fresh squeezed orange juice for an orange version.  Adjust sweetener as needed.

DIRECTIONS: Soften cream cheese and add remaining ingredients.  Spoon into lidded plastic container and store in refrigerator. Keeps a long time.  I’ve never had to throw this out due to spoilage.  Gets eaten before that is an issue! Makes enough to ice a 8×8 square cake or a dozen cupcakes, probably 18-24 small cookies.

NUTRITIONAL INFO: Makes about 16 tablespoons of icing.  Each tablespoon contains:

50 calories

4.94 g  fat

.64 g  carbs, .05 g  fiber, .59 g  NET CARBS

.9 g  protein

42 mg. sodium