Kid-friendly Yummy Yogurt Glaze Recipe - Sticky Fingers Cooking
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Recipe: Yummy Yogurt Glaze

Recipe: Yummy Yogurt Glaze

Yummy Yogurt Glaze

by Erin Fletter
Photo by Nobuhiro Asada/Shutterstock.com
prep time
5 minutes
cook time
makes
4-6 servings

Fun-Da-Mentals Kitchen Skills

  • adjust :

    to change seasonings or consistency to one's taste or to alter portion sizes.

  • drizzle :

    to trickle a thin stream of a liquid ingredient, like icing or sauce, over food.

  • measure :

    to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).

  • whisk :

    to beat or stir ingredients vigorously with a fork or whisk to mix, blend, or incorporate air.

Equipment Checklist

  • Small bowl
  • Dry measuring cup
  • Measuring spoons
  • Whisk
scale
1X
2X
3X
4X
5X
6X
7X

Ingredients

Yummy Yogurt Glaze

  • 1/2 C powdered sugar
  • 1 tsp lemon juice
  • 1 tsp plain yogurt **(for DAIRY ALLERGY sub dairy-free/nut-free plain yogurt, or omit yogurt + increase lemon juice to 2 tsp)**

Food Allergen Substitutions

Yummy Yogurt Glaze

  • Dairy: Substitute dairy-free/nut-free plain yogurt, or omit yogurt + increase lemon juice from 1 tsp to 2 tsp.

Instructions

Yummy Yogurt Glaze

1.
measure + whisk + adjust

Measure 1/2 cup powdered sugar, 1 teaspoon lemon juice, and 1 teaspoon yogurt together in a small bowl. Whisk everything together until smooth, creamy, and a little thick. Add more sugar if the glaze is too thin, or add more yogurt, lemon juice, or both if it's too thick.

2.
drizzle

Drizzle over Luscious Lemon Apple Yogurt Pound Cakes (see recipe) or another lemon or vanilla cupcake once cooled!

Surprise Ingredient: Lemon!

back to recipe
Photo by Alena Levykin/Shutterstock.com

Hi! I'm Lemon!

“I just love the sun, don't you? That's because I'm a lemon, and we grow so much better in sun and warmth. My skin is a lovely, sunny yellow color. I'm a citrus fruit, but I'm not sweet like an orange. So if you bite into me, your mouth might pucker! But if you squeeze out my juice, then add water and sugar to it, you'll enjoy the sweet and sour taste of lemonade! My zest and juice can bring a wonderful brightness to many dishes."

History

  • Lemon trees are small evergreen trees thought to be native to Asia. Sometime in the first century, they came to Italy and the Mediterranean region. Although the trees were widely distributed throughout the Middle East and Mediterranean countries between the 8th and 11th centuries, they weren't cultivated to a great extent until the middle of the 1400s in Italy. Spanish explorers brought lemon seeds with them to the Americas later in the 15th century. By the 19th century, you could find lemon trees in Florida and California.
  • Today, California and Arizona produce 95 percent of the entire lemon crop in the United States.
  • During the European Renaissance, fashionable ladies used lemon juice as a way to redden their lips! Today you might find people with naturally blond or light brown hair using lemon juice, diluted with water, to lighten their hair. This method is subtle and requires exposure to sunlight to see results, so be sure to put sunscreen on your skin!
  • Lemons were once so rare that kings would give them away as gifts. 

Anatomy & Etymology

  • There are two different types of lemons—acidic and sweet. The most common acidic varieties include Eurekas and Lisbons. The acidic types are grown commercially, and the sweet types are grown mainly by home gardeners. Lemon trees bloom and produce fruit year-round. Each tree can produce up to 500 to 600 lemons annually.  
  • Lemons are hybrids of bitter or sour oranges and citrons, another type of citrus fruit.
  • Lemons are technically berries. All citrus fruits are berries!
  • Lemons are protected by a rind or peel and a lining of spongy, white tissue called the "pith." When zesting lemon peel for a recipe, you want to avoid including the pith, which is bitter. Lemon flesh is plump, full of juice, and studded with seeds.
  • Common types of lemons include Eureka, Lisbon, and Meyer. Meyer lemons have a sweeter, more floral taste and aroma. They are a combination of a lemon and a sweet orange. Eureka lemons are the most prolifically grown lemon in the world. They have pointed, tapered ends. 
  • The word "lemon" is from the Middle English "lymon," from the Old French "limon," which is from the Arabic "līmūn," a collective term for citrus fruits.

How to Pick, Buy, & Eat

  • To choose lemons with the most juice, look for those with thin peels and are heavy for their size. There are about three tablespoons of lemon juice in one lemon and about eight seeds.  
  • Lemon juice is sour by itself, but you can add lemon juice and zest from the rind to bring an acidic balance to a sweeter recipe, like cakes, cookies, and curds. It also brightens up vinaigrettes, marinades, and risottos. Lemons can be squeezed over grilled, fried, or roasted chicken, fish, or vegetables. You can make lemonade with the juice and tea from the lemon leaves.
  • Lemon juice keeps cut pears, apples, bananas, and avocados from turning brown because the acid helps keep the fruit from oxidizing.  

Nutrition

  • Vitamin C! The rind of the lemon has the most vitamin C. Since lemons are high in vitamin C, they have been used throughout history to prevent scurvy—a disease that causes bleeding gums, loose teeth, and aching joints. To this day, the British Navy requires ships to carry enough lemons so that every sailor can have one ounce of lemon juice a day. The demand for lemons and their scurvy-preventing properties hit a peak during the California Gold Rush of 1849. Miners were willing to pay large sums for a single lemon. As a result, lemon trees were planted in abundance throughout California. 
  • Lemon oil, extracted from lemon peel, cannot be ingested. However, when diluted and applied to a person's skin, there is evidence that it acts as an antibacterial and antifungal. Diffused in the air or added to bath water as aromatherapy, it can ease anxiety and stress, lift mood, and sharpen brain function.
  • Citrus fruits, like lemons and limes, have citric acid, which can help prevent kidney stones from forming.

 

History and Use of Glazes in Baking and Cooking!

Photo by asife/Shutterstock.com
  • A dessert glaze is a liquid, like milk or beaten egg, that gives baked foods a smooth and shiny finish.
  • Glazes used in baking may have originated in medieval Britain, and an Elizabethan glaze has been mentioned in records of that time. It was made of lightly beaten egg white and sugar used on pastries.
  • A simple doughnut glaze is usually made of water or milk and powdered sugar. For a cinnamon roll glaze, use powdered sugar, milk, butter, and vanilla. A glaze for a fruit pie or tart is typically glassine, meaning it is glossy and transparent, and jams or jellies that complement the fruit are used to accomplish that.
  • Some cakes are covered with a "mirror" glaze, which may be made of unflavored gelatin, water, granulated sugar, sweetened condensed milk or cream, fruit purée or chocolate (milk, dark, or white), and food coloring.
  • Glazes used in cooking include demi-glace (half-glaze), which originated in France, a rich, glossy brown sauce served with meat. It is made with beef stock which has been reduced (partly evaporated) to which wine is added.
  • Another example of a savory glaze is the type used on ham. Ham glazes are made with a sweet component for caramelization, like brown sugar, honey, or maple syrup. They also include a tangy element such as mustard, vinegar, orange juice, or pineapple juice. Finally, various spices are added, like cinnamon, cloves, garlic, ginger, and rosemary.

That's Berry Funny

What did the lemon say to the cake? 

"Sour you doing?"

The Yolk's On You

Why did the lemon have no friends? 

Because she was a sour-puss!

The Yolk's On You

What is the only food that you are allowed to play with? 

Yo-Yo Gurt!

Lettuce Joke Around

What do you give an injured lemon?

Lemon-aid!

That's Berry Funny

Why does milk turn into yogurt when you take it to a museum?

Because it becomes cultured!

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