This glaze is not only delicious, but it's also quick and easy to make. Greek yoghurt is blended with sugar and vanilla extract. Use to spread on cakes, cupcakes, cookies or biscuits.
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. - 06 Feb 2011 (Review from Allrecipes US | Canada)
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. - 24 Jan 2011 (Review from Allrecipes US | Canada)
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. - 24 Jul 2010 (Review from Allrecipes US | Canada)