Nonfat Greek Yogurt Ganache Frosting


Our Sour Cream Chocolate Frosting has been a staple, and for good reason. Two ingredients yield an amazing result that surprises us with its deliciousness every time. One day we had run out of sour cream, but had plain nonfat Greek yogurt in the fridge. Would it work? We thought it would, but were wary that the difference between full-fat sour cream and nonfat yogurt might ruin the recipe. We are thrilled to introduce you to our wildly successful nonfat Greek yogurt ganache frosting! It’s a smashing variation. Just know that it does contain calories and try to refrain from eating it by the spoonful. (It’s easy to be seduced by the word “nonfat” in the title!)

Nonfat Greek Yogurt Ganache Frosting
Makes: Makes about 3 cups
  • 14 ounces semisweet chocolate, such as Valrhona Equitoriale (55%), Ghiradelli semisweet, Callebaut semisweet (52%) or Merckens Bittersweet (51%), melted and warm (not hot)
  • 1½ cups plain nonfat Greek yogurt, at room temperature (plus extra as needed)
  1. Have warm, melted chocolate in a large bowl. Fold in yogurt just until no white streaks remain. The frosting will overly stiffen with too much folding, but remain silky if not over-worked. If it becomes too firm, you may warm it gently over a pot of warm water. Frosting is ready to use and best if used immediately.

5 Responses to Nonfat Greek Yogurt Ganache Frosting

  1. Sandie October 4, 2013 at 6:22 pm #

    the recipe states that it should be used immediately but does that mean it also needs to be eaten right away, or can I frost my cake and leave it a day??

    • Dede Wilson October 5, 2013 at 7:53 am #

      Great question! When you first make this frosting it is silky smooth, bit it sets up very quickly and then cannot be spread. So you have to get it onto your cupcakes/cake quickly, but you can wait to get it into your mouth:)

  2. Stef January 13, 2014 at 10:25 am #

    I plan to try this for my son’s birthday cake tomorrow. He’s a little chubby so a healthier yet delicious option won’t hurt!
    May I know, if excess frosting can be stored and how, and whether I can leave frosted cake out at room temperature for a few hours?
    Thank you!

    • Dede Wilson January 13, 2014 at 10:43 am #

      This frosting really is best made and used immediately, but all you do is stir the two ingredients together, so it is fast and easy. If you have some leftover, you can store it in the fridge for up to a week and attempt to soften it in the microwave, stir till smooth and use a second time. You might end up with a liquid ganache, but then you could chill over ice and use. The frosted cake/cupcakes can sit out for the day at room temperature.

  3. Yuvi April 26, 2021 at 6:57 am #

    hii thank u for this wonderful recipe!!!
    i just wanted to know if this can be piped onto cupcakes
    thanks in advance

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