How to Make Whipped Yogurt

Whipped Yogurt ~ the new way to enjoy one of the healthiest foods on the planet! ~ theviewfromgreatisland.com
Whipped Yogurt is wonderfully light and creamy --- use it as a healthier version of whipped cream, or a slightly more decadent form of yogurt --- it's your call! ~ theviewfromgreatisland.com

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 ๐Ÿ˜‰

Whipped Yogurt is silky smooth and light as air, perfect for serving with fresh fruit for dessert or a luxurious breakfast! ~ theviewfromgreatisland.com

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.

Whipped Yogurt is decadently rich and creamy --- serve it as a healthier alternative to whipped cream, or on its own for dessert or breakfast! ~ theviewfromgreatisland.com

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 ๐Ÿ™‚

Whipped Yogurt is fluffy, light, and unbelievably delicious --- use it as a healthy dessert or a decadent breakfast! ~ theviewfromgreatisland.com

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.

Whipped Yogurt ~ theviewfromgreatisland.com

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.

Whipped Yogurt with honey and fresh currents ~ theviewfromgreatisland.com

I’m quite happy with the results of my experiment, I hope you give it a try.

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3.17 from 154 votes

Minimal Monday: Whipped Yogurt

Author Sue Moran

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.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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!

WHIPPED YOGURT can double as a healthier alternative to whipped cream, or a more decadent yogurt, but whatever way you think about it, it's awesome! ~ theviewfromgreatisland.com

 

used to make whipped yogurt (photos are clickable)

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62 Comments

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  • Reply
    Stacey @ The Sugar Coated Cottage
    August 8, 2016 at 10:17 am

    I love this idea! A little heavy cream makes everything better, lol. It looks so good and the photos are beautiful! Take care.

  • Reply
    Marilyn
    August 8, 2016 at 10:04 am

    I’ve never had whipped yogurt before!! Looks so dense and delicious!

  • Reply
    Shelma
    August 8, 2016 at 10:03 am

    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!

    • Reply
      Sue
      August 8, 2016 at 10:09 am

      Thanks Shelma, I appreciate that so much <3

  • Reply
    Renee
    August 8, 2016 at 9:40 am

    I want this piled on top of a fresh berry tart! Yum!

  • Reply
    Dannii @ Hungry Healthy Happy
    August 8, 2016 at 8:43 am

    What a great idea! I bet it would be great with some fresh strawberries.

    • Reply
      Sue
      August 8, 2016 at 8:48 am

      It’s really perfect for berries, Dannii — thanks for stopping by ๐Ÿ™‚

  • Reply
    Tricia @ Saving room for dessert
    August 8, 2016 at 8:31 am

    Oh boy I can think of a hundred uses for this amazing stuff! You are so creative – this is brilliant! Thanks so much ๐Ÿ™‚

  • Reply
    Cheyanne @ No Spoon Necessary
    August 8, 2016 at 7:52 am

    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. ๐Ÿ™‚ Cheers!

  • Reply
    Chris Scheuer
    August 8, 2016 at 7:51 am

    Very cool Sue, I love all the implications this has. Brilliant!

  • Reply
    Jennifer @ Seasons and Suppers
    August 8, 2016 at 7:34 am

    What a great idea!! So pretty with those currants, too ๐Ÿ™‚

  • Reply
    [email protected]'s Recipes
    August 8, 2016 at 6:58 am

    Beautiful! I just bought some greek yoghurt and red currants :-))

    • Reply
      Sue
      August 8, 2016 at 7:11 am

      enjoy, Angie!

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