The main problem with canned icing is that it’s full of fat, but recipes for easy icings you can make from scratch are usually loaded with butter or cream cheese. This recipe replaces the high-fat dairy with low-fat or nonfat yogurt. Give it a whirl!
- 2 1/2 cups of confectioners’ sugar
- 1/4 cup plain nonfat yogurt
- 1/4 teaspoon vanilla or 1/8 teaspoon mint extract
Mix sugar, yogurt and extract. Add food coloring if desired. Spread over cooled cake and let set.