Light & Lovely Cream Cheese Frosting

I realized I forgot to share the recipe for my lighter cream cheese frosting I used to frost my Easter cupcakes (see {Easter Cupcakes}). Here it is, a slightly healthier alternative recipe I created myself. I promise, it does not sacrifice any cream cheese flavor. 

Light & Lovely Cream Cheese Frosting
1/2 package (125 grams / 4 ounces) light cream cheese (reduced-fat)
1/4 cup soft tub margarine
1/4 cup plain fat-free Greek yogurt
1 teaspoon vanilla extract
3+ cups icing (confectioners') sugar

Make sure the cream cheese and margarine are softened, then beat together. Beat in yogurt and vanilla. Gradually beat in the sugar until icing is thickened and of desired consistency (it can always be thinned out with a little milk or water later, if needed). Use to frost cakes as desired. Cream cheese icing is often a little softer, so it is not as good for piping, but may be used for some basic piping.

Alternative: soft tofu can be used as a base and thickener in this, and other, fro stings, instead of or in addition to the yogurt. It contributes to the "cream cheese" flavor just as the yogurt does. Tofu may require the use of a food processor to ensure the frosting is completely smooth. If using yogurt, be sure to use Greek as regular is too thin. On a similar note, soft tofu also works well to add protein to smoothies and thicken them.