Whip all ingredients together until thoroughly combined and smooth. Refrigerate until 1 hour before serving, then allow to reach room temperature for easier spreading. Serve with pumpkin apple bread. Yield: About 1 1/2 cups. Recipe Source: St. Louis Post-Dispatch - 12-21-1998 By Judy Wickersham Formatted for MasterCook by Susan Wolfe - firstname.lastname@example.org
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|Serving Size: 1 Serving (289g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2.7mg||0 %|
|Potassium 49.4mg||1 %|
|Total Carbohydrate 35.4g||10 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 34g|
|Protein 0.1g||0 %|
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Calories per serving: 137
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