Rosewater & Vanilla Yoghurt Glaze
A deliciously delicate glaze made from sweetened vanilla yoghurt and rosewater. Pairs perfectly with Raspberry Faux-nuts or any other baked good.
1 C Chobani vanilla yoghurt
1 Tbsp rosewater
1/4 C icing sugar, sifted
- Combine yoghurt and rosewater in a small bowl.
- Add 1 tablespoon of icing sugar at a time and stir to combine.
- Add remaining icing sugar and continue to stir until well combined and free from lumps. Add more icing sugar for a thicker icing.
- chopped pistachio nuts
- fresh or freeze dried raspberries
- edible blooms