Greek Yogurt Cake
- 6 ounces OIKOS Greek yogurt
- 1 Tbsp vanilla
- 1/2 cup regular peanut or almond butter
- 3/4 cup powdered sugar
- Whisk the yogurt, almond butter and vanilla until all ingredients are well incorporated.
- Add the powdered sugar 1/4 cup at a time — whisking until well incorporated.
- When cake has cooled — frost. Then keep it in the fridge for freshness. Top with Newman-Os, etc. for fun.