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.
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.
Nutrition
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.
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I love this idea! A little heavy cream makes everything better, lol. It looks so good and the photos are beautiful! Take care.
I’ve never had whipped yogurt before!! Looks so dense and delicious!
Whatttt?!!! I’ve never heard of whipped yoghurt before! The photos look fantastic! By the way, I love your blog! I’ve been noticing it around facebook. Such beautiful photos and great recipes!
Thanks Shelma, I appreciate that so much <3
I want this piled on top of a fresh berry tart! Yum!
What a great idea! I bet it would be great with some fresh strawberries.
It’s really perfect for berries, Dannii — thanks for stopping by 🙂
Oh boy I can think of a hundred uses for this amazing stuff! You are so creative – this is brilliant! Thanks so much 🙂
I have whipped LOTS of things, but never Greek yogurt! How genius is this?! I can’t wait to try this, Sue… I have the feeling I will be eating it by the spoonful, straight from the bowl. 🙂 Cheers!
Very cool Sue, I love all the implications this has. Brilliant!
What a great idea!! So pretty with those currants, too 🙂
Beautiful! I just bought some greek yoghurt and red currants :-))
enjoy, Angie!