Diabetic Icing Recipe

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Diabetic German Chocolate Cake Icing
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Servings:
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Ingredients
  • 28 ounces sweetened condensed milk
  • 1/2 cup butter
  • 1 1/2 cups unsweetened coconut
  • 1/4 cup splenda brown sugar blend
  • 1 teaspoon vanilla
  • 1 1/2 cups chopped pecans
Directions
PREP
15 mins
COOK
5 mins
READY IN
20 mins
  • Place everything except coconut and pecans in a heavy 3-quart saucepan.
  • Bring to a boil over med-low heat, cook, stirring constantly, 3-5 minutes or until pudding like in consistency. Remove from heat and stir in coconut and pecans. Will frost a 9 x 13 cake with a bit left over. If you would like real sugar, sub in 2 cans, commercial sweetened condensed milk and 1/2 cup regular brown sugar.
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