Creamy, dreamy, and perfectly tangy, this whipped Greek yogurt will quickly become your new favorite healthy no-bake dessert. Use in yogurt parfaits, dollop on macerated fruits, serve as dip with cookies and crackers, or enjoy it plain by the heaping spoonful – regardless how you serve it, you and your crew will love this elevated Greek yogurt recipe!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Gather ingredients: Collect and measure the yogurt, ¼ cup of cream, honey, vanilla, and salt. Add everything to a large mixing bowl or a stand mixer fitted with the whisk attachment.
Beat ingredients: Starting on the LOWEST speed, beat the ingredient together for about 20-30 seconds, or until the cream and yogurt start to come together. Once they start to mix, slowly increase the speed until you reach the HIGHEST speed. Beat for 1 ½ minutes.
Scrape bowl: Stop the mixer and use a rubber spatula to scrape down the sides and the bottom of the bowl.
Beat again: Continue beating the Greek yogurt on HIGH speed for about 2-3 minutes, or until the mixture is thick and slightly stiff peaks form when you remove the whisk.
Taste and Adjust: Taste the whipped Greek yogurt and adjust for taste and consistency as you see fit, adding more honey for sweetness and more cream (one tablespoon at a time) for a thinner consistency. Make sure you beat the mixture after making any adjustments.(Note: If you want to add fresh herbs, like chopped mint, now is the time to do it. Use the rubber spatula to gently fold everything together.) (Tip: If you want to use the whipped yogurt as a base for parfaits or as a layer in desserts, I recommend using just ¼ cup of heavy cream to keep the yogurt mixture thick. If you want to use the whipped Greek yogurt as a topping, I like to thin it slightly by using 1/3 cup of cream.)
Use or Store: Serve whipped yogurt with your favorite fresh fruits, crackers, and cookies; layer it in parfaits and trifles, or enjoy plain. Alternatively, you can store the Greek yogurt in an airtight container for up to 5 days in the fridge.
Notes
Yogurt: This recipe works best will full-fat Greek yogurt; however, 5% will yield a nice result as well. I DO NOT recommend using fat-free yogurt.
Flavor Enhancers: This whipped yogurt recipe is very easy to jazz up and customize. Swap the vanilla for rum, add a drizzle of almond syrup or amaretto, fold in chiffonnades of mint or basil, and more – let your imagination run wild!
Idea 1: Add a drizzle of balsamic vinegar reduction and basil; serve with fresh strawberries.
Idea 2: Use 1/3 cup - ½ cup of heavy cream to whip the yogurt and use as a whipped topping dolloped on pancakes, waffles, fruit bowls, puddings, and more. My favorite way to use this is dolloped on honey grilled peaches.
Storage: Whipped Greek Yogurt will thicken slightly during storage. Simply drizzle in a little bit of cream and re-whip the yogurt before serving.
Recipe Yield: approximately 1 1/2 cups
Serving size: 1/4 Cup
Nutritional information is an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.