Creamy Whipped Greek Yogurt Recipe
While this recipe offers a creamy treat with Greek yogurt, the addition of heavy cream and sweeteners increases the calorie and fat content. For a balanced diet, it should be consumed occasionally and in moderation.
Adapted from Serious Eats, by Stella Parks
Ingredients
- 8 ounces plain Greek yogurt (about 1 cup; 225g), any percentage will do (see note)
- 6 ounces heavy cream (about 3/4 cup; 170g)
- 2 ounces golden syrup, sorghum syrup, honey, or maple syrup (about 3 tablespoons; 55g)
- 1/4 teaspoon rosewater or vanilla extract, or seeds from 1 vanilla bean, split and scraped
- Pinch of salt
Method
- Combine Greek yogurt, cream, sweetener, rosewater or vanilla, and a pinch of salt in the bowl of a stand mixer fitted with a whisk attachment. Mix at low speed to start, then increase to high and whip until mixture is thick and stiff, about 5 minutes. Use immediately as a soft, whipped cream–like topping, or, to serve as a parfait, divide into serving dishes and refrigerate until thickened (roughly to 45°F/7°C).5 min timer
Balanced check: watch for everyone’s restrictions at your table; on their own these recipes have none. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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This recipe also fits: Celiac recipes, Gluten-free recipes, Vegetarian recipes.