Creamy, dreamy and definitely the most delicious form of Greek yogurt I’ve ever had! You absolutely must discover whipped yogurt. Its my newest favorite no-bake dessert to enjoy now or make-ahead.

It tastes like a fluffy yogurt cheesecake mousse.  It pairs so well with fresh berries or even some dark chocolate shavings on top.  I’ve used this as a fruit dip, as a cake topping, and simply a dessert on its own to serve with fresh or freeze-dried fruit, nuts, seeds or shredded coconut!

Its super easy to make a batch of whipped yogurt, which is exactly what it sounds like – a cross between airy whipped cream and dense yogurt. It can be used as a healthier, protein-packed alternative to traditional whipped cream. The whipping makes it taste even better with twice the volume.

It’s a combination that offers the best of both worlds. The tangy yogurt provides some heft to the whipped cream, giving it a consistency that’s somewhere between pudding and mousse. Meanwhile, the whipped cream aerates the heavy yogurt and mellows its acidic bite, transforming it into something more like dessert – silky smooth and light.

It’s virtually the same concept as what happens when you make whipped cream. As the mixture is whipped, tiny pockets of air form to give it a lighter, airy texture.

Why it works…

True Greek yogurt is strained, making a thick, low-moisture foundation for this dessert. A small proportion of cream thickens and aerates the yogurt. Ingredients like honey, maple or golden syrup add both flavor and sweetness to the dessert.

Protein powder allows the macro nutrients (protein, carbs, fats) to become more balanced as part of a modern healthy eating plan (rather than the ancient high carb, low protein recipes) of yesterday. Protein powder also acts as a “flour” to a recipe, giving structure and helping other ingredients stick together and hold their shape.

You can use coconut cream instead. You know the thick part at the top of a can of coconut milk? That has enough fat in it to also be useful for this recipe. Substituting the same amount of coconut cream for the whipping cream (1/4 cup) works very well. The consistency ends up about the same as when using whipping cream. This is an option if you don’t have whipping cream.

What can you do with whipped Greek yogurt?

Uhm, ANYTHING. My favorite options include dipping homemade seed crackers or toast into it, or eating it in parfait form with berries and granola. Or I have even been guilty of standing in front of the fridge at 2am with a spoon. Oh yes!

It works as a dessert just as well as breakfast. Along with a handful of toasted nuts for a bit of crunch. It’s also a solid alternative to ice cream or frozen yogurt, and, buried under crispy granola, it makes a pretty decadent brunch.

Also you can use it to top smoothies, smoothie bowls, pancakes, overnight oats or chia puddings. It’s basically homemade Cool Whip. But made with Greek yogurt!!

Whipped Protein Yogurt | Easy High Volume Dessert

Whipped yogurt is a light, airy, and creamy dessert or topping made by whipping Greek yogurt, heavy cream, and a sweetener together.This creates a texture similar to a mix between whipped cream and mousse, with the added tang of yogurt. So incredibly delish!

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword clean eating dessert or snack, healthy whipped topping, whipped greek protein yogurt, whipped protein dessert, whipped yogurt dessert, whopped protein yogurt easy high volume dessert

Servings 2

Ingredients

• 1 cup thick Greek-style yogurt, plain or flavoured
• 1/4 cup cold heavy cream or whipping cream
• 1 scoop protein or collagen peptides powder
• 1-2 tablespoons honey or maple syrup, to taste
• 1/2 teaspoon vanilla extract

Instructions

• Add all ingredients to the bowl of a stand mixer fitted with the whisk attachment, or use a hand mixer.

  Begin mixing on low for about 20 seconds, until the liquid cream begins to mix into the yogurt. Slowly increase power to the highest speed.

  After about 2 minutes of whisking, reduce speed and shut off mixer. Use a spatula to give the yogurt a quick mix – push down the sides of the bowl and make sure the very bottom is mixed in. Taste test and add more honey or vanilla extract if you think it needs it.

  Continue mixing for another 2-3 minutes, or until peaks form when the whisk is removed. The peaks will not be super stiff, but will still stand up.

  It’s ready! Store in a sealed container in the fridge for up to 5 days. The whipped yogurt will thicken slightly in the fridge. Honestly it’s never lasted more than 1 night in the fridge at my house!

  Notes: Coconut cream: This recipe also works well with coconut cream substituted 1:1 in place of whipping cream. There’s a slight coconut taste, but the texture is virtually the same. Just an option if you don’t have regular cream! Coconut cream is the thicker top layer in a can of full-fat coconut milk or cream that has been refrigerated so the cream separates from the coconut water.   

Print Recipe

If you are looking for more delicious, healthy, protein-rich, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites