Chocolate Buttercream Frosting

1/2 c Fructose

3 tb Skim milk

2 tb Cornstarch

2 tb Unsweetened cocoa powder

1 lg Egg yolk

1/2 ts Vanilla extract

1/2 ts Salt - optional

4 tb Cold unsalted butter

4 tb Cold margarine

In a small saucepan, combine fructose, milk, cornstarch, and cocoa powder. Bring to a boil, stirring constantly. Remove from heat and stir until smooth and thick, about 3 minutes.

Using an electric mixer, beat egg yolk, vanilla, and salt. Add chocolate mixture; beat until smooth. Add butter and margarine, 1 tbsp. at a time, beating after each addition until frosting has consistency of whipped butter. Use to frost one cake; refrigerate until ready to serve.

Makes about 1 cup; 16 servings.