Pumpkin Icing

Nutrition Facts

Servings Per Recipe

Makes servings

Preparation Time:

Amount Per Serving

Calories

Calories from fat

minutes

Daily Value*

Total Fat g

Saturated Fat g

Cholesterol mg

Sodium mg

Serving Ideas: On

the "Pumpkin

Hazelnut and

Carbohydrate g

Dietary Fiber g

Protein g

Chocolate Cake"

(

see recipe)

Vitamin A

Vitamin C

Calcium

If you have time make this icing a day in advance and refrigerate it It will make the icing Iron

thicker and therefore easier to spread on a cake

* Percent Daily Values are based on a

calorie diet

(

/ ounces tofu lowfat silken (extrafirm)

cup pumpkin puree

/ cup brown rice syrup

/ cup maple syrup

pinch sea salt

from about pound of pumpkin baked)

Blend all ingredients with a small electric hand blender (easier clean up) or a food processor until smooth

Refrigerate icing to firm it up and make it easier to spread on a cake

Spread on cooled cake and if necessary refrigerate briefly to set the icing to the cake

Should have enough icing to cover a doublelayeredinch round cake

VARIATIONS:

As the sweetener any combination of unrefined liquid sweeteners (maple syrup brown rice syrup barley malt

syrup agave syrup etc) can be used and in varying amounts depending on your tastes (see "Dessert Notes" for

more information about sweeteners)

Per serving: Calories; less than one gram Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; mg Sodium

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Desserts of Vitality

Desserts Of Vitality