Whenever cake comes with the typical sugary frosting on top, I do my best to scrape off as much of the frosting as I can. It’s just too sweet for me and doesn’t have any other flavor. But did you know that you can use a simple mixture of Greek yogurt and honey to make a delicious (and relatively healthy) cake frosting? Add on some honey cardamom roasted persimmons and you have a cake topping that people ask for more of instead of scraping off.

Guessipe

• 1/2 cup plain Greek yogurt
• 4 TBSP honey, divided in half
• 2 fuyu persimmons, peeled and chopped
• 2 TBSP hot water
• 2 TBSP butter, melted
• 1 TBSP lime juice
• 1/2 tsp vanilla
• 1/4 tsp ground cardamom

Drain as much liquid as possible out of the Greek yogurt. Stir 2 TBSP of the honey into the yogurt until well combined. Refrigerate.

Combine the water, butter, lime juice, vanilla, cardamom, and remaining 2 TBSP honey.

Place the persimmons in a baking pan and drizzle the honey butter mixture over them. Bake at 375 degrees F until the persimmons are tender (35 to 45 minutes).

Spread the yogurt mixture on the cake of your choosing (here I used a pumpkin spice cake). Sprinkle roasted persimmon pieces on top.