Has anyone used Yogurt, the custard style yogurt, within any mix to create a frosting or filling?

If some of you are using pudding cups as fillings, perhaps someone has tried to use the custard style yogurt in some way.

I was thinking of combining the yogurt with buttercream or cream cheese frosting to make a filling.

I've even mixed ricotta with raspberry couli... not bad, but not good.

going to make a mascarpone filling ... toying with recipes.

Ultimately, I am finding I like the most basic the best.

Yogurt would require refrigeration, and once it starts to warm, it would melt almost immediately.

Ricotta can be used in a similar way as cream cheese.

Pudding cups also require refrigeration.

I like adding jams, jellies, and fruit spreads to basic buttercream, or even alone as a filling. They offer the freshest flavors, with the extended room temperature life.

Stuck without a stove, one becomes wildly inventive... not necessarily wildly successful.

thanks for the reminder.