Vanilla Bean Greek Yogurt Frosting Recipe
Rich, creamy, and irresistibly sweet, this Vanilla Bean Greek Yogurt Frosting has everything you love about traditional frosting without butter or powdered sugar! The added smidgen of vanilla bean paste adds charming specks of vanilla bean throughout the frsoting and lots of flavor. You're absolutely welcome to pile your baked goods high with this low fat, low calorie frosting.
Ingredients
- ¼ cup Barney's Almond Butter Powder
- 2 Tbsp monk fruit sweetener , or sweetener of choice
- ½ cup strained Greek Yogurt , can also use vegan yogurt
- ½ vanilla bean , or 1 tsp vanilla extract
- 2 Tbsp unsweetened almond milk , or milk of choice
Instructions
- Split the vanilla bean lengthwise using a sharp knife. Scrape out the seeds from inside the vanilla bean using the back of a spoon.
- Add the vanilla bean seeds to the Greek yogurt and mix well.
- In a mixing bowl, combine the almond butter powder and monk fruit sweetener.
- Add the vanilla bean Greek yogurt. Mix the ingredients well until they are fully combined and the frosting becomes smooth and creamy.
- Depending on the desired thickness of your frosting, gradually add the milk of your choice. If you prefer a thinner consistency, add more milk.
- Cover the frosting and refrigerate for about 30 minutes to allow the flavors to meld and the frosting to set slightly.
- Once the frosting is chilled and ready, fill piping bag and use it to frost cakes, cupcakes, muffins, or any other baked goods of your choice.
- If you have leftover frosting, store it in an airtight container in the refrigerator for up to 3-5 days. Enjoy!
Video
Nutrition
Calories: 182kcalCarbohydrates: 15gProtein: 21gFat: 6gSaturated Fat: 1gCholesterol: 7mgSodium: 236mgFiber: 4gSugar: 7gVitamin A: 166IUCalcium: 153mg***Net Carbs: 11g
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