Hold on to your hats folks, Whipped Yogurt is a thing, and it’s a really good thing! Silky smooth and light as air — it’s either a healthier version of whipped cream, or a more decadent form of yogurt, depending on how you look at it — so whether you feel virtuous after dinner, or a little bit naughty in the morning — it all evens out in the end 😉
I’m not sure how I came upon this, I’ve had it in the back of my mind for a while and I finally decided to give it a go. First I experimented with whipping plain non-fat Greek yogurt. That didn’t accomplish much. It was when I added a couple of tablespoons of heavy cream that the fun started. That little bit of cream helps whip up the volume and creates a silky smooth texture. The cream cuts the tang of the yogurt, too. It can be used as a healthy alternative to whipped cream (or Cool Whip) or served on its own in any way you’d use your favorite yogurt.
I used my immersion blender to do the whipping. I put a cup of non-fat Greek yogurt in a wide mouthed mason jar, added a couple of tablespoons of cream, and blended it for about a 30 seconds, moving the blender up and down a bit to incorporate all the yogurt. The immersion blender is quick and convenient, but it’s also surprisingly powerful so it’s an almost immediate transformation. The blade is concentrated so it does a better job than a hand mixer could do. If you wanted to make a larger amount, I would use a food processor. It takes a powerful motor to turn yogurt into a cloud 🙂
This doesn’t have the stiff aerated texture of the supermarket whipped yogurts, this is thick and creamy and I think it’s so much more appealing.
But it’s not all about texture, the flavor is wonderful, too. Whipped yogurt still tastes like yogurt, but with a subtler tang. This is a lovely way to serve beautiful high summer fruit like fresh berries. You can sweeten the deal with a bit of honey, maple syrup, agave, or Swerve if you like.
I’m quite happy with the results of my experiment, I hope you give it a try.
Minimal Monday: Whipped Yogurt
Ingredients
for each serving
- 1 cup non-fat Greek yogurt
- 3 Tbsp heavy cream
Instructions
- Put the yogurt and cream into a wide mouthed jar. Insert an immersion blender and blend until thick and creamy. This will only take about 30 seconds. Move the blender up and down a bit to incorporate all the yogurt.
- If you want to do a larger amount, use a food processor.
- Use your whipped yogurt in any way you would use whipped cream or yogurt.
notes:
- Feel free to adjust the proportions of cream to yogurt for different effects.
- Try using the seeds of a vanilla bean, or some vanilla extract, for flavor and a sense of sweetness without the need to add any sweetener.
- Try substituting whipped yogurt in no-bake recipes and other recipes that call for whipped cream.
DON’T FORGET TO PIN IT!
used to make whipped yogurt (photos are clickable)
Can I freeze this frozen yogurt and cream mixture? It would make fantastic ice cream…x
I haven’t made this recipe yet, but it seems like a great idea and I just want to applaud you for that. Thanks Sue!
Ours was full fat yogurt by the way.
I did this tonight it was a bit runny but good over cake and ice cream. With our fresh home made yogurt. Thank you
The reason you are having to add the whipping cream is because you are using low-fat yogurt.
Full-fat yogurt whips beautifully. Full fat yogurt, stevia, and a splash of real vanilla. Perfect.
So – I was making a container of whipping cream in my isi nitrous oxide but I only had half of the cream I needed to make a batch. I decided to fill it up to the line with whole fat goat yogurt . About equal parts cream and yogurt. It worked fine. I even feel less guilty .
Tm
That’s so cool, I would love to get one of those gadgets 🙂
I love it whipped with whole blueberries. Perfect summer desert or breakfast.
I haven’t made this in a long while, Jerri, thanks for the reminder. Now that berries are back in season I need to do the same!
1 C low fat plain Greek yogurt, 2T honey, 1/4t almond extract, 2T cocoa, 1t cacao nibs.
Used the KitchenAid whip. Begin at lowest speed until all ingredients are incorporated, then gradually increase speed to “full” and beat until the mixture visibly increases in volume and holds shape when you stop the mixer.
Refrigerate. I enjoy it more than ice cream!
Doing today, I use yogurt as a medium for fiber, somewhat medicinal, and get tired of, should be fun this way, will report back 🙂