This is a simple, light and storable cream filling or icing that goes great with the Pistachio Pound Cake and also works with other cakes, breads, and anywhere you want a bit of tropical flavor added.Low Carb Pineapple Cream Icing.
Makes about 6 servings
Nutrition Info 1/6 of serving (without fresh pineapple)
Calories: 64.7 Fat: 4.5 g Net Carbs: 0.8 g Protein: 1.5 g
Nutrition Info 1/6 of serving (with fresh pineapple)
Calories: 67.8 g Fat: 6.6 g Net Carbs: 1.5 g Protein: 1.4 g
- 4 oz. Cream Cheese, softened
- 2 tablespoons sugar free pineapple syrup
- 2 tablespoons powdered sugar substitute
- 1/4 cup unsweetened fresh pineapple (optional)
In a small bowl, use an electric mixer to blend the cream cheese, sugar substitute and pineapple syrup together. Use a small food processor or chopper to crush the pineapple, then add it to the cream cheese mixture. The fresh pineapple is optional, but if you want to keep the carbs low, omit it. If you’re going to use this on a bread or another type of cake, you might want to add either 1/4 cup chopped walnuts or macadamia nuts or pecans to the mix.