How to Make Whipped Yogurt

Whipped Yogurt ~ the new way to enjoy one of the healthiest foods on the planet! ~
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! ~

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! ~

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! ~

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! ~

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 ~

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 ~

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

3.17 from 154 votes

Minimal Monday: Whipped Yogurt

Author Sue Moran


for each serving

  • 1 cup non-fat Greek yogurt
  • 3 Tbsp heavy cream


  • 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 tries to provide accurate nutritional information, these figures are only estimates.


  • 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.



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! ~


used to make whipped yogurt (photos are clickable)

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    Leave a Reply

    Please rate this recipe!

  • Reply
    August 13, 2016 at 8:52 am

    Sue, I am enjoying it by the spoonful…. PURE with nothing else

    I did yogurt + heavy cream (half the amount you called for) and the other half I used coconut milk

    I think I am in love…… LOVE!!!!! real delicious, like a cloud of heaven! A savory version must happen soon

    • Reply
      August 13, 2016 at 12:01 pm

      What a smart idea to try coconut milk!

      • Reply
        Nicole Lee
        March 15, 2019 at 7:21 am

        I made great greek yogurt and a few days later took some out to blend in the ninja. It turned runny. I waited to chill again but still runny. Something went wrong.

  • Reply
    Mary Younkin
    August 10, 2016 at 9:23 pm

    I NEED this in my life, STAT! You are a genius.

  • Reply
    August 10, 2016 at 6:46 am

    I want a cloud of yogurt! It looks and sounds luscious! I don’t have an immersion blender, though. Think it would work in my VitaMix?

  • Reply
    August 9, 2016 at 2:11 pm

    I’m making this tomorrow morning Sue, well maybe even tonight for dessert. Love the way you roll in the kitchen everything is possible. Love this!!!

  • Reply
    Gerlinde @Sunnycovechef
    August 8, 2016 at 10:18 pm

    What a great idea, I think I try making it in my Vitamix.

    • Reply
      August 9, 2016 at 7:56 am

      The vitamix is perfect for this, Gerlinde…I want one so badly!

  • Reply
    Karen @ Seasonal Cravings
    August 8, 2016 at 3:00 pm

    Hmm, whipped yogurt. How cool is that? The possibilities are endless. I can’t wait to give this a try!

  • Reply
    August 8, 2016 at 1:52 pm

    You are the “bomb”! Lol!

    • Reply
      August 8, 2016 at 4:39 pm


  • Reply
    August 8, 2016 at 12:35 pm

    Sue, to your brilliant minimalist whipped yogurt, maybe you would like to try this version of “yogurt ice cream”;
    —- to your yogurt/cream mixture add 1 Tbs of icing sugar, run the immersion blender until bubbles are formed the sugar is desolved and the volume increases, and then freeze. When serving, add any of your colorful fruits or jam…..just like in your lovely picture

    • Reply
      August 8, 2016 at 2:14 pm

      I’ll definitely try that Alexandra!

  • Reply
    August 8, 2016 at 10:46 am

    OK, I just now read this post and then followed your recipe and–once again, you kicked a.. well the ball out of the park.
    Now the possibilities are just tumbling into my head. Plain yogurt whipping/heavy cream, a wee bit of fresh garlic smashed, a bit of onion done the same and everything whipped nicely to spoon over a really huge number of savories.
    Sue, you have dropped a small pebble into the ponds of our collective minds, and the ripples are spreading out. For a good chunk of time, I expect. My gratitudes!

    • Reply
      August 8, 2016 at 11:17 am

      haha, that just made my day ๐Ÿ˜‰ I do like the savory ideas that are popping up here…I might just have to get back in the kitchen today…

    • Reply
      August 8, 2016 at 11:17 am

      Exactly!!!!! great minds comment alike! ๐Ÿ˜‰

  • Reply
    August 8, 2016 at 10:37 am

    I am in love! I am in love!!!!!!!

    trying this very soon – but now I wonder… imagine some savory concoctions? Would that work? A wihpped yogurt with paprika or curry, to soon over grilled salmon? A turkey burger?

    oh, the possibilities!!!!

    I am going to make this very very soon!

    • Reply
      August 8, 2016 at 10:46 am

      I like the way you think, girl!

      • Reply
        August 8, 2016 at 11:17 am

        I like the way you cook! ๐Ÿ˜‰

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