I originally wanted to try this recipe because my uncle is a diabetic. Today I made a pumpkin cupcake with this frosting for a bday party and the kids loved it! I did make minor changes to keep the frosting consistency a little thicker and less fat. I used 8oz. Philadelphia Soft Cream Cheese 1/3 fat, 2% milk, Jello's sugar free vanilla pudding, and only 4 tbsp of canned whipped cream instead (Cool Whip has high fructose corn syrup so I didn't use that). It turned out surprisingly creamy without tasting cream cheesy at all and not at all salty but more sweet probably because I used the vanilla flavored pudding. It's IMPORTANT to CHILL the frosting after making it for at least 15-20 mins. so it BECOMES THICKER and LESS RUNNY. Using my ingredients per serving is 53 calories, 2.8 fat,
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I originally wanted to try this recipe because my uncle is a diabetic. Today I made a pumpkin...