In the sweltering heat of a summer afternoon, all you want is something light, refreshing, and delicious to enjoy either as a snack or dessert after a meal. This is exactly where cold creams, no-bake pies, fruity desserts, and ice creams come into play. One standout among these is the whipped yogurt cream, a delightfully simple dessert that requires no cooking.
This sweet recipe marries the smoothness of natural Greek yogurt with the richness of whipped heavy cream, enhanced just slightly with sugar. The result? A truly irresistible dessert—light, fluffy, and airy enough to satisfy your sweet tooth without weighing you down. Whether you serve it in individual cups or use it as a base for fresh fruit, syrups, nuts, or chocolate chunks, it’s a versatile and elegant treat.
Easy steps to make whipped yogurt cream
This recipe couldn’t be simpler or quicker to prepare. First, you start by whipping the heavy cream to achieve that perfectly firm, airy texture. Then, gently fold it into the sweetened Greek yogurt. The combination produces a wonderfully light texture with a touch of creamy indulgence.
The whole process takes about 30 minutes. You’ll spend around 10 minutes whipping the cream, 5 minutes preparing the yogurt mixture, and roughly 10 more minutes folding everything together and chilling the dessert. Here’s what you’ll need:
– 2 cups of heavy cream for whipping
– 2 tablespoons powdered sugar for the cream
– 1¾ cups natural Greek yogurt
– 1 tablespoon powdered sugar for the yogurt
Start by pouring the heavy cream and sugar into a large bowl. Beat with electric beaters until the cream forms firm peaks but still feels light. Place it in the refrigerator while you prepare the yogurt.
In a separate bowl, combine the Greek yogurt with the powdered sugar. Whisk well until the sugar dissolves and the mixture becomes smooth and even. Next, slowly add the whipped cream into the yogurt using a spatula. Fold it gently with sweeping motions to keep all the air trapped inside the mixture.
After mixing thoroughly, cover the bowl with plastic wrap and chill it in the refrigerator for at least one hour. This helps the flavors meld and thickens the cream to the perfect serving consistency. Serve the whipped yogurt cream in small dessert cups, garnished with fresh fruit or a drizzle of jam if you like.
This recipe yields about 4 servings, each containing roughly 250 calories, 20 grams of fat, and 15 grams of carbs.
Nutritional benefits of Greek yogurt and whipped cream
This dessert isn’t just a treat for your taste buds; it also packs some nutritional benefits. Greek yogurt is well-known for being high in protein, which helps you feel full longer and supports muscle repair. It’s also rich in probiotics, which aid digestion and boost your immune system.
Heavy cream brings in the fat content, giving the dessert its creamy texture and mouthfeel. While it’s high in saturated fats, moderation is key. The balance of fats and proteins alongside the relatively low sugar amount lends this dessert a more wholesome profile compared to many other indulgent sweets.
Because it’s so easy to customize, you can add nutritious toppings like berries, chopped nuts, or a sprinkle of cinnamon to enhance both flavor and health benefits.
Tips for making and storing your whipped yogurt cream
From personal experience, the key to the perfect whipped yogurt cream lies in the gentle folding technique. When I first tried this recipe, I overmixed the yogurt and cream, causing the texture to flatten into something more like a mousse instead of the airy delight I was aiming for. Trust the slow, careful folding—it really makes all the difference.
Make sure your heavy cream is cold before whipping; room temperature cream won’t whip well. Also, don’t rush the chilling step. Giving the dessert time to rest in the fridge allows it to firm up and improves its flavor.
Once prepared, you can store the whipped yogurt cream tightly covered in the refrigerator for up to 2 days. Beyond that, the texture starts to degrade, and it may absorb other odors from your fridge.
Have you ever tried making whipped yogurt cream? What flavor combinations do you prefer topping yours with? Share your thoughts, tips, or photos below—I’d love to see how you make this simple yet delightful dessert your own! Don’t forget to pass this recipe along to friends looking for a fresh, light treat this summer.
Could you add vanilla or mint flavoring?
Yes, start with 1 tsp and adjust to your liking. You can add any flavoring you desire. Maybe try cherry!
Haven’t tried that but works well with flavored yogurt. Chopped fresh fruit and sprinkle of cinnamon. Most recently quartered cherries fold in.
Yes
Yes. If you really want to get it, add a flavored jello pack or mix in fruit. Strawberry jello and sliced banana is striking. In addition put the entire concoction in a graham pie tin and freeze…. Comes out just like ice cream
I’m going to split it in half. Put both into refrigerator. Then stick one in the freezer tightly wrapped. For tomorrow and the one from the refrigerator tonight.
I was thinking about freezing it as well. Please Let me know ow how it works for you.
Wren
Instead of sugar can I use a alternative? And if so how much?
Ooo do you think this could be put into a graham cracker crust with a spatula kinda gently packing it in?
Yum! Maybe with some shaved chocolate on top?? It doesn’t say (or I missed it) what flavor of yogurt to use: plain? That’s boring.
Very simple lower calorie decadent desert…I’ve been making homemade & drained sweeten vanilla yogurt for years (diy Greek yogurt )
Chopping milk chocolate & pureeing raspberries. Fold the chocolate into the chilled drained yogurt. Take a glass tilt and pouring chocolate syrup swirled inside of glass now gently spoon chocolate folded yogurt, layer with raspberry more yogurt then sprinkle chocolate on top. Or any layered order or toppings…Carmel glass swirled, sugar cinnamon folded shaved choc etc..
Yes!
Sure why not add more calories lol I can’t believe how much whipped cream that is to a cup of yogurt
Can you make those as a diabetic, friendly dessert? Heavy cream, and and plain greek yogurt are naturally low in carbohydrates and sugar. Can you add something else instead of the powder sugar, which would increase the sugar content and not be friendly for diabetics
Powdered alulose may work well. I used it in sorbet before and it worked well. I’ve also used it to lightly sweetener plain Greek yogurt at times.
There is a sweetener called Swerve. It comes in granulated, powdered and brown sugar. Measures the same as sugar. I won’t use the artificial sweeteners.
Swerve ingredients hardly sound natural. Instead, they are heavily processed and UNnatural.
“Swerve (erythritol, oligosaccharides, and natural flavors), claims zero net calories.”
https://www.kingarthurbaking.com/blog/2020/01/27/sugar-alternatives-for-baking#:~:text=Swerve%20(erythritol%2C%20oligosaccharides%2C%20and,Let's%20find%20out.
I wonder if stevia would work?
Stevia spikes your glucose.
Use Swerve confectioners sugar. Zero sugar, zero glucose spike, keto and perfect for diabetics. It’s delicious. You would never know that it’s not actual sugar.
Worried about 2 tablespoons of powdered sugar when you’re using two freaking cups of whipped cream, which literally whipped into about 10 cups
Can a sugar substitute be used to cut the sugar further? Like Splenda?
Can you add lemon or lime juice/zest ?? How will it effect the consistency?
Would this work better if I stabilized the whipped cream with Marscapone?
Yogurt is the stabilizer
Try it with a small batch Spenda or Truvia. It might not whip as high without the powered sugar
The powdered sugar doesn’t effect the whip.
very good
There’s a Truvia product used for baking that’s half cane sugar and have stevia plant. At least it would still cut your sugar in help. Who cares about extra fluffy if we can cut the carb count to make it healthier for diabetics or people trying to stay on a low carbohydrate eating plan for various reasons.
What flavor yogurt do you use? Im thinking lemon or key lime?? Assuming any flavor works.
Not sure if Greek yogurt comes in those flavors, but I may be wrong. ☺️
You can turn any granulated sugar substitute into a powder. Use a blender. Don’t attempt to use granulated sugar, the consistency will be off. Ive made countless low carb/sugar substitute desserts with whipped heavy cream, Greek yogurt, cream cheese, etc… I prefer allulose, monkfruit, or xylitol, but other subs should work. Just make sure you search online for the proper substitution ratio for sugar to sugar substitute. Google it or use a substitution calculator that will populate in your search results. When using a substitute for sugar in recipes, sugar subs are not usually a 1:1 ratio to sugar. There are exceptions ofcourse, like Swerve (which is available for purchase in granulated or powdered form) that are formulated to be a 1:1 ratio sugar substitute, as well as some other brands. And some brands will tell you the sugar substitution ratio on the label.
The calorie information has to be way off. 250 calories for 1 of 4 servings. 2 cups of heavy cream split 4 ways = 1/2c heavy cream per serving at 400 calories alone. Thats before adding sugar and the yogurt.
That’s pretty much what I was thinking too!
1/2 cup of whipping cream is about 200 calories
Where can we print the recipe please?
Please, if you’re making this, double check the calories. The 2 cups of heavy cream alone is 1,644 calories so that would be 411 calories per serving just from the heavy cream plus the calories from the yogurt and sugar. The calorie information is completely off.
When I looked up heavy whipping cream it is 408 calories a cup. Total 816 for 2 cups.
I think Amanda (above) has an interesting point. Would love to see a reply to her query ref. the calories!
Could you whip the yoghurt too?
I can’t wait to try this! In today’s world with so many additives… this is a great alternative! Unless you have a dairy allergy, this a fairly wholesome dessert! Heavy cream and yogurt are some of the best foods! People don’t bat an eye to the amount of cream cheese in cheese cake or cheese and sour cream in quiche. Also, if people want to try substituting… do so, but you can not expect the op to know every which way this can be made, with every ingredient. Try it and make it your own!
We have been making this for parties for years in New Zealand and Australia; we call it Ambrosia and add mini marshmallows, fruit and flaked chocolate!
I’m thinking to add lemon zest!