Yogurt “Cream Cheese” Frosting
2- 8oz Container plain fat free Voskos brand Greek yogurt
2 tbsp. Reduced fat cream cheese
1/3 ? 1/2 C. Powdered sugar
1 tsp. Vanilla extract
1 Pinch of salt
2 days before making the cupcakes or frosting place the two 8oz containers of Greek yogurt in cheese cloth set in a strainer over a bowl and refrigerate. After two days the yogurt will have strained out most of the liquid and will be a very thick, cream cheese like consistency. This step is extremely important, without it your frosting will be runny and not hold up on the cupcakes.
Bring cream cheese and yogurt to room temperature and place in the bowl of a mixer. Add the powdered sugar, salt and vanilla and whip until light and fluffy (the longer you whip it the lighter and fluffier it will be!). Frost cooled cupcakes with your healthy, low calorie cream cheese frosting.
*** This healthy dessert is sure to fool anyone with their moist, rich and creamy texture. The frosting truly makes these cupcakes irresistible!