Greek Yogurt Whipped Cream

Who doesn’t like whipped cream? It’s pretty much one of the best things ever and it’s perfect on any dessert. So, what happens when you add Greek yogurt to it? You get an extraordinarily delicious whipped cream (recipe below).

Before you say anything, I agree…desserts done healthy are garbage! Health reasons aside, dessert is meant to be made and enjoyed in its sugary, fat-filled glory. Have you ever eaten a gluten-free donut? No? Consider yourself very lucky. Crumbly cardboard with frosting just isn’t a donut!

Most people might be surprised to hear that I’m a proud proponent of dessert. I don’t encourage gorging on mounts of dessert everyday, but I do support eating intuitively when our bodies want to indulge and enjoy. Most of the time, the fake stuff isn’t as good or satisfying as the real deal. You’re left feeling jipped and worse off than if you actually had the real thing…which makes you want it even more!

So, why am I a huge fan of this Greek yogurt whipped cream? Yes, it adds a good dose of protein to your dessert but that is not a selling point. Here are two simple reasons why you should make it:

  1. It’s f*cking delicious, and
  2. It doesn’t melt like regular whipped cream. The yogurt adds great body without making it dense, so it maintains its light and fluffy structure.

Greek yogurt whipped cream recipe:

  • 1 cup of heavy cream
  • 1/2 cup of Greek yogurt
  • 1-2 tbsp of honey (adjust to your liking)

Instructions: put everything in a mixing bowl and turn on the power to whisk. You might be tempted to whip the cream, then add the yogurt, but there is no need to. Trust me. I’ve done it twice so that makes me a “professional” (it doesn’t). Just put it all in and whip it together for a few minutes on medium speed. You should adjust the sweetness to your liking and store it in the fridge afterwards.

The end result will be indistinguishable from a traditional whipped cream. It’s still super airy and light but magically holds it shape without being dense. It’s honestly one of the best whipped creams you’ll ever have.

Happy whipping, friends!

Thomas Ngo RD


6 Comments Add yours

  1. GlenysO says:

    “Trust me. I’ve done it twice so that makes me a “professional” (it doesn’t).” You’re hilarious! This looks pretty good – it doesn’t have that chalky taste of Greek yogurt, does it?

    1. Thomas says:

      It doesn’t! hahaha I think it depends on the brand on greek yogurt you use too. I always choose fage over all the other ones due to taste (but more importantly…texture). It’s smooth and no chalkiness. I would even try using SIGGI’s fruit flavored Icelandic yogurt/cheese if that tickles your pickle.

      1. GlenysO says:

        Oh, I tried that SIGGI’s and it almost turned me off of yogurt forever! LOL. Luckily I found Noosa – full fat fruit on the bottom!

    2. Thomas says:

      Yeah the 0% SIGGI’s is just okay. the 2% is way better. I’ve done full fat Fage and it’s way to rich for me. Although I love dairy (as my primary source of protein), I don’t like creamy things. The irony is not lost upon me 😉

      1. GlenysO says:

        Admittedly…full fat is getting a little hard for this middle-aged lady to tolerate anymore too! Unless it’s on pizza. Then bring it.

  2. GlenysO says:

    Hi Thomas – I just nominated your blog for a Liebster Award. You can check out the details on my post today. Love you!

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