Source: The following recipe from the Diabetic Goodie Book (©1996) was contributed by author Kathy Kochan.

A creamy frosting made with cream cheese and egg whites and flavored with vanilla and a hint of orange.

Servings

0.25 cup sugar
2 tbsp orange juice
2 tsp Egg Whites, dried (pasteruized; see note below in additional information)
2 tbsp cold water , warm
1 cup low fat cream cheese , softened (8 oz package)
0.5 tsp grated orange peel
0.5 tsp vanilla extract

1 In 1-cup glass measuring cup, microwave sugar and orange juice for 1 minute; stir.
2 In small bowl, using electric mixer at high speed, beat dried egg white powder and water until soft peaks form; gradually add sugar mixture in a thin stream. Continue beating at high speed until mixture is thick and glossy, about 4 minutes; scrape bowl occasionally.
3 In medium bowl, using same beaters at high speed, beat cream cheese, orange peel and vanilla until light and fluffy, about 5 minutes; scrape bowl occasionally.
4 Add 1/3 of egg white mixture to cream cheese mixture, beating at low speed, just until blended. Using a rubber spatula, gently fold in remaining egg white mixture until it is completely blended into cream cheese mixture.
5 Frost cake and store covered in refrigerator.

**PASTEURIZED DRIED EGG WHITE ~ This is necessary when the recipe requiring eggs/egg whites is NOT COOKED or BAKED, as in many puddings, unbaked cheesecakes and meringue recipes. If using the product *Just Whites*, use these substitution guidelines: For 1 egg white, use 2 tsp of "Just Whites* and 2 Tbsp WARM water. Tip: Try with pineapple carrot cake.