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Epicurious

Fat-Free Vanilla Yogurt Frosting

The delicately tangy flavor makes a lovely frosting for carrot and banana cakes.

Recipe information

  • Yield

    makes 2 cups (frosts one 9-inch layer cake)

Ingredients

1 1/2 cups plain nonfat Greek-style yogurt
1/2 cup light agave nectar
6 tablespoons nonfat dry milk
1 tablespoon vanilla extract
Pinch of sea salt

Preparation

  1. Step 1

    In a food processor, blend together the yogurt, agave nectar, dry milk, vanilla extract, and salt until smooth and creamy, about 1 minute. Refrigerate for 1 to 2 hours to thicken. Whip with an electric mixer to soften and fluff up for a lighter texture.

  2. VARIATIONS

    Step 2

    Citrus Crème Frosting: Substitute 3 tablespoons frozen orange juice concentrate for part of the agave nectar, and substitute 1/2 teaspoon orange extract for the vanilla extract.

    Step 3

    Chocolate Frosting: Substitute 3 tablespoons unsweetened cocoa powder for part of the nonfat dry milk. Add extra cocoa for a richer chocolate taste.

    Step 4

    Almond Frosting: Decrease the vanilla extract to 1/2 tablespoon and add 1/2 teaspoon almond extract. Top the frosting with toasted sliced almonds.

Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York. Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.
TagsFrostingDessertYogurtDairyNut FreeGluten FreeEasy5 Ingredients or FewerNo-CookFood ProcessorElectric MixerCookbooks
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