The Diabetes Forum Support Community For Diabetics Online banner
1 - 5 of 5 Posts

· WHAT, I got D
3,850 Posts
Discussion Starter · #1 ·
For what its worth I have came up with another frosting for my baked goods.

Depending on how much you need I did a 50/50 mix with creamy peanut butter and full fat greek yogurt, then add cocoa to taste, sweeten it up with nutrasweet and sachrin, any sweetener will work here.

· Registered
4,368 Posts
I would imagine that these would need to be refrigerated because of the yogurt.
  • Like
Reactions: Dodie37737

· Premium Member
2,665 Posts
are you making your own full fat yogurt? I can't find it anywhere.

I do end up with Fage greek Y. 9cb per cup. Its 2%.
If you can't find full fat greek yogurt you can always make your own by buying the normal stuff and then adding in heavy cream. As an added bonus the cream takes the "tang" away so it tastes more like normal yogurt and doesn't scream "greek!". Which for me is a plus, esp when making frosting.

When I make just yogurt for eating I use 1/2 as much cream as yogurt. So if you are using a tub of yogurt, fill the tub 1/2 full of cream and mix. Not sure of the right ratio for frosting, you may need to play around with that so that it doesn't melt too quickly.
1 - 5 of 5 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.