Easy High Protein Greek Yogurt and Pudding Mix Dessert
Catching Up Over My Favorite Lazy Night Dessert
Alright, so here goes. You know those nights when you’re standing in the kitchen, fridge wide open, and the only thing stopping you from just eating peanut butter straight outta the jar is the faint memory that you could whip up something actually nice? That’s pretty much how this Easy High Protein Greek Yogurt and Pudding Mix Dessert sprang into my life. Full confession: the first time I made it, I was so sleep-deprived I accidentally used two pudding packets, but wow, that was a sugar adventure. Anyway, when I’m feeling snackish and want something sweet (but less guilt, more protein—I do try), this is my go-to. Plus, you slap it together in like five minutes. Win!
Why I Keep Coming Back to This—And Maybe You Will Too
I make this when I just can’t think straight and my family starts circling the kitchen like sharks. My oldest once declared it “better than ice cream” (which is a hilarious lie, but flattering). It’s a solid fix for those nights when you want something sweet but not a full-on bake-a-thon. And if I’m honest, it helps that this is a no-bake, basically no-mess treat. I used to get so annoyed at recipes with 17 steps just for a pudding, but this? Mix, taste, eat, done—and if you want to fancy it up a little, there’s always sprinkles. Sometimes I get lazy and just eat it off the spoon. Who needs bowls, right?
What You’ll Need (Optional Chaos Allowed)
- 1 and 1/2 cups thick Greek yogurt (I always reach for full-fat, but nonfat is fine—or seriously, use Skyr if that’s what’s on sale)
- 1 small box (about 1 ounce) sugar-free instant pudding mix (vanilla is classic—though chocolate is downright dangerous if you’re a chocoholic)
- 1/3 to 1/2 cup milk (cow, almond, heck, I’ve tried oat but it gets sort of “earthy”)
- 2 tablespoons protein powder, optional (I sometimes add vanilla whey, but my best friend swears it works with unflavored)
- Handful of berries, nuts, or granola, for topping (totally optional, my grandma always said nuts made everything better—she wasn’t wrong, but I skip ’em when I’m broke!)
- Pinch of salt (makes the sweet really sing, I swear—though I usually forget it and it’s fine)
How I Throw It Together (And Sometimes Mess It Up)
- Grab a bowl. Any bowl, really. Maybe not the tiny dipping bowl unless you want to struggle. Dump in the Greek yogurt.
- Add the pudding mix. Just sprinkle that packet right over the yogurt. If it comes out lumpy, eh, don’t stress. (This is usually where I taste it “just to check.” No regrets—except when I get powder everywhere.)
- Pour in your milk, a little at a time. Stir gently, unless you like pudding on your shirt. It’ll look odd at first—almost too thick. Don’t panic, keep stirring; it thickens as it sits (like, magic science stuff).
- Add protein powder now if you want, and maybe a pinch of salt. Or don’t. You’re in charge. If you want it smoother, go wild with a whisk. Or just use a fork (the whisk is in the dishwasher 90 percent of the time for me, honestly).
- Let it sit for 3-5 minutes so things can meld. I never make it past three minutes before diving in, but you do you.
- Spoon into bowls. Or mugs. Or just eat out of the mixing bowl! Top with berries or whatever makes you happy.
Notes: What I Learned After Too Many Batches
- That sugar-free pudding mix will thicken way faster than you think. The first time, I turned back after washing up… and found it practically sliceable. Don’t overmix, but also don’t undersell the power of instant pudding!
- If you don’t have Greek yogurt, but you have regular yogurt, just know it’ll be a little looser—think soft serve, not ice cream. Still tasty.
- Honestly, I think it tastes better the next day, but it rarely survives that long. Fridge magic?
Variations: Some Worked, Some Absolutely Did Not
- Once I swapped vanilla pudding for cheesecake flavor. 10/10 would do again, especially with lemon zest on top.
- Tried adding diced apples and cinnamon—surprisingly lovely. (On second thought, the apples got kinda watery in day two, so maybe just for immediate devouring.)
- Chocolate pudding plus peanut butter. Holy moly, like a protein Reese’s bowl.
- Attempted to fold in coconut flakes. Looked fun, tasted a bit off—I think the texture isn’t quite right for this. Not my favorite goof.
Equipment: Don’t Overthink It
I always use a trusty mixing bowl and, if I’m feeling professional, a whisk. But honestly, a fork works fine (and I’ve absolutely used a mug and a chopstick in a pinch — don’t judge). If you want perfectly smooth pudding, a hand mixer makes quick work, but it’s 100% optional.
Where I Stash Leftovers (So They Don’t Disappear)
Pop any leftovers in an airtight container, shove it in the fridge, and it’ll stay decent for 2-3 days. Though honestly, in my house it never lasts more than a day because people fridge-pick at it like snack gremlins. I like to crumble a little extra granola on top after it chills a bit, but that’s just me.
How I Like to Serve It (Or Not Serve It, Honestly)
If I’m playing host, I’ll plop it into little ramekins with a berry or, you know, a mint leaf if I’m feeling posh. Most times, though, I just serve it in a regular mug and call it a day. Perfect for a cozy TV night or after-school snack. Sometimes we top with crumbled graham crackers, which my youngest says makes it “taste like summer”—not sure what that means, but hey.
Pro Tips Learned the Hard Way
- Don’t rush the mixing stage. I once tried to speed through it and wound up with weird dry pockets of pudding mix. Kinda ruins the vibe. Just give it a minute.
- Want it colder? Toss it in the freezer for 15 minutes. But don’t forget about it—I did once, and basically needed a pickaxe to serve it. Lesson learned.
- Cleanup is so much easier if you rinse your bowl right away. Otherwise, that yogurt-cement needs a jackhammer (just saying, future you will thank you).
FAQ (Because People Actually Ask)
- Can I use regular yogurt instead of Greek?
- Yep, though it’ll be less thick. Maybe drain it a bit if you want more oomph.
- Does this work with non-dairy yogurts?
- Sure! I’ve used coconut-based yogurt; it was good but a bit tangy. Oat yogurt was ok, but honestly, soy had kinda the best texture yet less flavor. Try what you’ve got on hand, but be ready for surprises.
- Can I mix the whole thing ahead of time?
- Absolutely, but the pudding sets up more as it sits, so you may need to stir in a splash of milk before you eat it. My neighbor lets it hang out overnight, says it’s even better—though I can never wait that long.
- What if I don’t have instant pudding?
- There’s some clever homemade pudding mix recipes online (I like this one from Bigger Bolder Baking), but honestly, I usually just sub in a little bit of cream cheese and honey. Not quite the same, but tasty!
- Where do you get your Greek yogurt?
- Wherever it’s on sale! Sometimes I use Greek Yogurt Co.‘s stuff, but store-brand is fine. Don’t sweat the brand.
- Will this freeze?
- It will, but turns pretty icy. If you’re going for a froyo texture, try stirring it every 30 minutes as it freezes. Otherwise, it’s a bit crunchy/funky (learned the hard way!)
Side note, if you’re suddenly craving more easy protein desserts, there’s a pretty wild collection at Eating Bird Food—worth a look if you’re bored with the usual snacks.
That’s it! If you try this and make it your own, let me know what worked (and what definitely didn’t, always more fun to share the fails). Enjoy…and may your pudding always be smoothish!
Ingredients
- 2 cups plain nonfat Greek yogurt
- 1 package (1 oz) sugar-free instant pudding mix (vanilla or flavor of choice)
- 1/2 cup skim milk
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons honey or your choice of sweetener (optional)
- 1/2 cup fresh mixed berries for topping
- 2 tablespoons chopped walnuts or almonds (optional)
- 1 tablespoon mini dark chocolate chips (optional)
Instructions
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1In a large mixing bowl, combine Greek yogurt and instant pudding mix.
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2Pour in the skim milk, vanilla extract, and honey or sweetener if using.
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3Whisk the mixture vigorously for about 2-3 minutes until smooth and thickened.
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4Divide the mixture evenly into 4 serving bowls or jars.
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5Top with fresh mixed berries, nuts, and mini chocolate chips if desired. Serve immediately or chill for a firmer texture.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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