By Cleora Hughes
St. Louis Post-Dispatch
(KRT)
Yield: 12 servings. 8 ounces reduced-fat cream cheese, softened
2 tablespoons unsalted butter, softened
½ cup canned pumpkin
2 cups powdered sugar, divided
About 2 tablespoons skim milk
1 pinch salt, optional
1 teaspoon finely grated lemon zest (colored portion of peel)
Combine cream cheese, butter and pumpkin in a large bowl; beat for 3 minutes or until fluffy. Beat in sugar, ½ cup at a time, alternately with milk, about ½ tablespoon at a time, using only enough milk for a spreadable icing. Stir in salt andlemon zest.
PER SERVING: 153 calories; 5g fat (29 percent calories from fat); 3g saturated fat; 16mg cholesterol; 2.5g protein; 24.5g carbohydrate; 20g sugar; 1g fiber; 81mg sodium; 29mg calcium; 53mg potassium.
© 2003, St. Louis Post-Dispatch.
Distributed by Knight Ridder/Tribune Information Services.
