Let’s make fluffy yogurt s’mores edition. We’re going to start by adding in our plain non-fat Greek yogurt. Half a teaspoon of baking powder. This is going to make it all fluffy. You’re looking for double acting baking powder, not soda. Then we want a sugar-free pudding mix. I like this one because it doesn’t have any artificial ingredients. About a teaspoon. Let’s mix it up. You’ll notice it’s a lot fluffier than typical Greek yogurt. At this point, I’m going to add pure liquid stevia just to sweeten it up. It’s already so high in protein, so you could leave it right there. But I’m going to amp it up by adding in my favorite vanilla protein powder. It’s truly fluffy. And look at that thickness. Holy moly. One crushed graham cracker poured right over the top. And a tablespoon of mini chocolate chips.

10 Comments

  1. craving!
    Cred @thebuffunicorn
    Serves: 1 | Prep Time: 3 minutes

    Ingredients:
    • 1 cup plain nonfat Greek yogurt
    • ½ scoop vanilla Shakeology (0g sugar)- comment “SHAKE” for a link
    • 1 tsp Simply Delish sugar-free vanilla pudding mix
    • ½ tsp baking powder
    • ½ tsp pure liquid stevia or monk fruit sweetener
    • 1 graham cracker, crushed
    • 2 tsp mini dark chocolate chips

    Instructions:
    1. In a small bowl, mix together the Greek yogurt, vanilla Shakeology, pudding mix, baking powder, and stevia or monk fruit until smooth and fluffy.
    2. Top with crushed graham cracker and sprinkle with mini chocolate chips.
    3. Enjoy immediately as a high-protein, dessert-inspired treat!

    Nutrition (per serving):
    • Calories: 314
    • Protein: 30.2g
    • Total Carbohydrates: 32.3g
    • Sugar: 14g
    • Fiber: 4.3g
    • Fat: 5.3g

    This sweet and creamy bowl gives you all the nostalgic s’mores vibes—no campfire required.

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  2. Stevia and backing soda yuck…. I would rather not eat any s’mores… just have the yogurt with berries… it’s so good. This just destroys the taste of the natural ingredients

  3. Double acting baking powder is called double acting for leavening 1) with reaction of acid & alkaline and 2) reaction when heat is applied. You aren't cooking this, so baking powder doesn't make sense

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