You must try this recipe for beef stifado because it has tender beef and sweet shallots in a tangy, flavorful sauce. Serve it with crusty bread so that guests can dunk it in the sauce. Pickled red onions and crumbled feta cheese can be added to the stew or served on top of my
| Prep Time: | 5 mins |
| Additional Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 16 |
| Yield: | 1 cup |
Ingredients
- 1 cup Greek yogurt
- 1 teaspoon vanilla extract
- ½ cup confectioners’ sugar
Instructions
- Whisk together yogurt, vanilla extract, and confectioners’ sugar in a bowl until smooth. Refrigerate for at least 30 minutes before spreading on a cake or cupcakes.
Reviews
Simple and tasty. Since it is made with yogurt, remember to refrigerate any left over.
This is a KEEPER! It is so so easy. I was in a pinch for my spice cake. No frosting. I found this recipe, and it turned out perfect. I followed the recipe exactly except I used 1-1/2 the ingredients….I wanted a little bit more. The taste is great, not too sweet.
Easy and delicious!
oh my, this is a keeper. I followed the recipe exactly, and had a wonderful glazed icing to put on my yellow cake. It is the proper balance of sweet and tang. So much better than sugary sweet icing. I will make this again and again.
I made the recipe as described, and it worked beautifully. It is a thick glaze, but that is exactly what I was looking for. I am tried of thin and runny glazes and wanted something that would hold its color on a dark chocolate cake. The greek yogurt gives it some richest/ depth of flavor, and it is super simple.
Quick, simple and perfect. I followed exact and love it. Topped my cranberry scones with it and it was delicious. Thanks.
Tasted great the first bite, but afterwards I wasn’t too keen on it. But then again, I didn’t even try it as a glaze on a cake.
I’m extremely lactose intolerant, so I used sheep yogurt. It came out liquidy even after 30 minutes in the freezer. But it tasted delicious after I poured it on a cake.
This was definitely quick, and I liked it a lot. I didn’t measure everything but just dumped, and that worked well enough. I thought it was thick, too, but since I was spreading it on hot cinnamon rolls out of the oven, I wasn’t concerned about that at all. I would probably thin it with milk or whatever I had on hand if needed. Thanks for the recipe!
very good! something different i will make this again
Yummy glaze on lemon cake! Very easy to make. I used Fage Greek yogurt.
I used fat-free and sugar-free yogurt which is definitely more liquid-y than Greek-style so I didn’t have any issues with it being too thick as others mentioned. Depending on what you’re drizzling this over, you can add some zest, switch up the extract or even add food colouring.
I cut this recipe down to 6 servings. My glaze was still a little too thick so I did have to thin it down a little bit but the flavor was good and it went well with my Orange Yogurt Mini-Muffins this morning. NOTE: Instead of using milk to thin it down for my orange muffins, I used orange juice concentrate. I just added it by teaspoons until it was the right consistancy. I just took my mini muffins and dipped the tops in the glaze.
I used this on top of my Homemade Special K bars. Worked wonderfully!!
I was looking for a way to use Greek yogurt that has become so popular lately and found this recipe. I made a pound cake that I essentially created the recipe and used this on top. I did change somewhat by also adding some almond extract and using highly concentrated vanilla oil in place of the vanilla extract. Really great flavor on top of the pound cake and I will look for other uses for this recipe.
pretty good, and super simple! thanks! we used on breakfast rolls, but it could easily be used for fruits too!