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!
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.