Chill and serve with fresh fruit as a parfait, or use as a topping for pound cake, pie, or French toast.
A small proportion of cream thickens and aerates the yogurt.When it's too hot to turn on the oven or stand over a stove, your dessert options can really start to dwindle. One of my favorite summertime tricks is to make a batch of whipped Greek yogurt, which is exactly what it sounds like—a cross between airy whipped cream and dense yogurt.
It's a combination that offers the best of both worlds. The tangy Greek yogurt provides some heft to the whipped cream, giving it a consistency that's somewhere between pudding and mousse, while simultaneously cutting through its richness . Meanwhile, the whipped cream aerates the heavy yogurt and mellows its acidic bite, transforming it into something more like dessert.For this recipe, it's important to start with true Greek yogurt, which is strained to reduce its water content.
That said, feel free to play with different types of sweeteners. Baked goods may depend on the specific behavior and pH of sugar, but whipped Greek yogurt is amenable to flavorful alternatives like sorghum, maple syrup, honey, or even treacle. My personal favorite is , as the rich caramel notes make a perfect counterpoint to the bright, fresh taste of the yogurt. The mixture can also be doctored with vanilla bean seeds or rosewater for a more aromatic approach.
Whatever you choose, the recipe itself is laughably simple: Put all the ingredients in a bowl, and whip until nice and thick.
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