As we head into the dessert extravaganza that we like to call the “holiday season,” I thought I’d share a recipe I just discovered: berry cheesecake fluff. This fluff is creamy and indulgent, so much so that I was certain it was made with cream cheese and maybe some actual cream. Instead, it’s made with lighter ingredients, making it a great alternative to heavy holiday desserts if you’re trying to make better food choices this holiday season…or if, like me, you just want to be able to eat ridiculously large servings without feeling too bad the next day.
(And believe me, I’m not lying to you. I’m not one of those people who will try to convince you that kale chips taste just like potato chips or roasted cauliflower tastes just like popcorn. They don’t. I’ve tried them both. And this berry fluff doesn’t actually taste like chocolate cake. However, it does taste a lot like a creamy cheesecake pie with fewer calories, and that’s pretty delicious.)
I tasted this fluff (although it’s actually more thick and creamy than fluffy…maybe it should be called a whip? who knows…) a few weeks ago at a potluck and immediately went in search of the person who’d brought it to get the recipe. I was astounded when she gave me the ingredients: yogurt, frozen berries, whipped topping, and instant pudding. It just tastes so much more decadent than I’d expect those ingredients to taste all put together. You can serve it as a side dish if you wish (call it salad!) or as a light dessert. It’s especially delicious in mini graham cracker pie shells:
It clocks in at about 130 calories per 1/2 cup serving, or just over 100 calories if you use sugar free pudding mix and light whipped topping. Not bad!
I wanted to make this berry cheesecake fluff as thick and creamy as possible without adding any more calories, so on my weekly Walmart shopping trip I picked up some Yoplait Greek 100 yogurt. We love using Greek yogurt instead of regular yogurt in smoothies because it adds protein and creaminess without adding calories, so I was interested to see how it would work in this recipe.
It turned out fantastic! Even creamier than the original. Here’s the recipe:
3 containers Yoplait Strawberry Greek 100 yogurt
8 oz whipped topping, thawed
1/2 of a 4 serving box of instant cheesecake pudding mix (about 1/4 cup)
2 and 1/2 cups frozen mixed berries (raspberries, blueberries, blackberries)
Stir the first three ingredients together until combined. Stir in berries. Let sit at room temperature for about 30 minutes so the berries have time to thaw a bit, then stir again to mix thoroughly and serve. (Makes about 10 1/2 cup servings. Double it to serve a crowd!)
Not only is it delicious, it’s also really pretty. If you let it sit a little longer than 30 minutes before stirring and serving the berries will thaw even more, and it will end up a little more berry colored. Pretty and festive for the holidays. It would be perfect for a girls’ holiday brunch or even as a sweet, satisfying snack when a craving hits.
What’s your favorite way to snack with Yoplait?
This is a sponsored conversation written by me on behalf of General Mills. The opinions and text are all mine.