Greek Yogurt Frosting

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greek yogurt frosting

Thick, creamy and delicious, Greek yogurt frosting is a healthy alternative to high-fat frostings made with butter and cream cheese. This is not a last-minute type of recipe, because straining the yogurt is a must in order to achieve a thick-enough consistency. While Greek yogurt has already been strained, and is much thicker than “regular” yogurt, to use it as frosting we need to get rid of even the small amount of whey that it still contains. Once we do, whipping it with powdered sugar and then chilling allows it to thicken enough to be used as frosting.

Greek yogurt frosting is softer than typical buttercream or cream cheese frosting, but if you follow the steps below, it will hold its shape once piped onto cupcakes – and it is delicious, even though it contains far less sugar than traditional frostings. The recipe below makes about 2 cups, enough to frost 12 cupcakes.

Makes 2 cups
New quantity:

Total time: 2 hours 35 minutes
Strain: 2 hours
Prep: 5 minutes
Chill: 30 minutes

2 cups plain low fat Greek yogurt (I use Voskos)
2 teaspoons pure vanilla extract
1 cup powdered sugar

1. Place a fine-mesh strainer over a small bowl. Place yogurt in strainer. Wrap with plastic wrap and place in fridge to drain, at least two hours and preferably overnight. This step is important, otherwise the yogurt will be too liquid to make proper frosting.

2. Whisk all ingredients using an electric hand mixer on medium speed until they thicken, about 2 minutes.

3. Cover and place in fridge for 30 minutes, while the cupcakes bake and cool.

4. Fill a quart-size Ziploc bag with the frosting, snip the corner and use to pipe frosting onto cupcakes, or use a spatula to spread frosting on cupcakes. Serve immediately. Recipe makes enough frosting to frost 12 cupcakes.

To make the vanilla cupcakes shown:

1 1/2 cups white whole-wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup sugar
1/4 cup light olive oil (not extra-virgin)
2 eggs, lightly beaten
1/2 cup plain low fat Greek yogurt
1/4 cup reduced-fat milk
2 teaspoons pure vanilla extract

Preheat oven to 350. Line a 12-cup muffin tin with liners and spray with nonstick spray. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In another medium bowl, whisk together oil and sugar. Add eggs one at a time, then yogurt, milk and vanilla and beat until smooth. Gradually add the flour mixture to the liquid mixture. Fill muffin cups 3/4 full. Bake 18-20 minutes, or until a toothpick inserted in center comes out clean. Transfer cupcakes to a wire rack and allow to cool to room temperature, about 20 minutes, before frosting. Recipe makes 12 cupcakes.

Nutrition for one frosted cupcake:
Calories 236.3
Total Fat 6.7 g
Saturated Fat 1.3 g
Cholesterol 34.4 mg
Sodium 159.3 mg
Total Carbohydrate 35.6 g
Dietary Fiber 2.0 g
Sugars 23.2 g
Protein 8.0 g
Weight Watchers Points Plus: 6 points

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