Light Cream Cheese Frosting

Absolutely everyone loves cream cheese frosting, but not the fatty-fatty-two-by-four-can’t-fit-through-the-kitchen-door waistline that comes with it.  At least I don’t.  Anyway, I thought I’d share my recipe for a much lighter version of cream cheese frosting that is super tasty and light!  It features plain greek yogurt (this shiz is popping up everywhere these days) as a substitute for some of the 174623 pounds of cream cheese traditionally used.  If you want to get super health-conscious, substitute Earth Balance (it’s tasty) for butter.

I frequently use this lighter version when I make Flag Cake on the 4th of July (the pic below is my Flag Cake of ’12).  I also don’t take measurements too seriously and once you get comfy in the kitchen you won’t either.  Cook and add until it tastes good!


…and here is the recipe.  Nom, nom, nom.

[tabgroup layout=”horizontal”] [tab title=”Ingredients”]1. 2-3 cups of powdered sugar (I say 2-3 because I play with it to get the right consistency)

2. 8 oz. of cream cheese (that’s one brick)

3. 8 oz. of non-fat, plain Greek Yogie (I prefer Chobani)

4. 1/2 cup of butter (or Earth Balance – it’s vegan in addition to being yum) softened to room temp

5. Couple drops of vanilla extract

6. One big squeeze of lemon juice from half a lemon

[/tab] [tab title=”Steps”]1. In a mixer, whip up the butter, cream cheese and yogurt.

2. Add the powdered sugar until the consistency and sweetness is where you want it.

3. Add the vanilla extract and lemon to taste.

4.  Stick this in the fridge or frost your treats right away.

[/tab] [tab title=”Notes”]Serving Size: Enough for one large cake

You can stick this in the fridge overnight if you wish, and bring it back to life by sticking it in the microwave for 10 seconds, then giving in another whirl in the mixer + some more lemon juice.

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