Greek yogurt pudding bowls
Greek yogurt and dry pudding mix, with thirteen flavors. Every flavor starts with 200g Greek yogurt at 1×; pick a flavor and scale your batch.
Every flavor uses 200g Greek yogurt at 1×. Batch size scales the whole recipe from that same base. Pudding and whey thicken differently by brand, so add liquid gradually and taste before adding more sweetness.
Flavor: Protein banana pudding. Flavor: Biscoff protein cheesecake bowl. Flavor: Mixed berry cheesecake. Flavor: Nutella strawberry-banana cheesecake. Flavor: Ferrero Rocher. Flavor: Berry Chantilly. Flavor: Peanut banana cream pie. Flavor: Pistachio pudding. Flavor: Chocolate peanut cheesecake. Flavor: Snickers pudding. Flavor: Banoffee cheesecake. Flavor: Nutella cheesecake, no fruit. Batch: 1×
Ingredients
For 1 bowl / 200g yogurt1 bowl / 200g yogurt1 bowl / 200g yogurt1 bowl / 200g yogurt1 bowl / 200g yogurt1 bowl / 200g yogurt1 bowl / 200g yogurt1 bowl / 200g yogurt1 bowl / 200g yogurt1 bowl / 200g yogurt1 bowl / 200g yogurt1 bowl / 200g yogurt. Check off as you cook.
How I’d make it
- Stir the yogurt, whey, dry pudding mix, milk, cream cheese, vanilla, and monk fruit together until smooth.
- Slice the measured banana and add it to the pudding. Sprinkle the crushed wafers over the top.
- Freeze for 10 minutes, then eat.
- Mix yogurt, whey, dry cheesecake pudding, cream cheese, milk, and monk fruit until smooth.
- Warm the cookie butter for 10–15 seconds, swirl into the bowl, and top with the crushed cookie.
- Chill 20–30 minutes or freeze 10–15 minutes.
- Microwave berries 30–45 seconds, mash, and cool.
- Mix the yogurt, whey, dry pudding, cream cheese, milk, vanilla, monk fruit, and salt until smooth. Swirl in the berries and top with optional wafers.
- Soften and mash the frozen fruit. Mix yogurt, whey, dry pudding, milk, vanilla, and salt until smooth.
- Warm Nutella until easy to swirl, then layer or swirl with the fruit and yogurt. Chill 20–30 minutes.
- Mix yogurt, whey, dry pudding, Nutella, milk, vanilla, salt, and sweetener until smooth. Fold in half the nuts and wafers.
- Chill 15–30 minutes. Top with the remaining nuts and wafers and optional Ferrero. For the optional drizzle, mix the extra Nutella and milk.
- Warm and mash about 75g of the berries; reserve the remaining 25g. Mix in the optional jam.
- Mix yogurt, whey, cream cheese, milk, extracts, salt, and sweetener. Start with ¾ tbsp cheesecake and ⅓ tbsp white-chocolate dry pudding; adjust toward 1 tbsp and ½ tbsp if needed.
- Layer with the mashed and reserved berries.
- Chill until you like the texture, or try about 10 minutes in the freezer as suggested for the original bowl. A large batch may need longer; check it rather than freezing it solid.
- Partially thaw and mash the fruit. Smooth the whey with the cream cheese and milk.
- Stir in dry pudding mixes, peanut butter, vanilla, salt, and yogurt, then combine with the fruit. Refrigerate 30 minutes; add optional toppings.
- Stir the yogurt, whey, dry pudding, milk, sweetener, and optional almond extract until smooth. Taste before adding more sweetener.
- Top with chopped pistachios if you want crunch. Try about 10 minutes in the freezer for a thicker pudding texture; add optional pistachio butter for richness.
- Soften the cream cheese and mix with a little milk. Stir in the whey until smooth, then add yogurt, dry pudding mixes, cocoa, vanilla, and salt.
- Add milk gradually until creamy. Swirl in Nutella or peanut butter if you want more richness. Refrigerate 30–60 minutes, then taste and adjust.
- Stir yogurt, whey, both dry pudding mixes, and salt together. Add milk a splash at a time until creamy.
- Taste, then add crushed salted peanuts and a little caramel sauce if you have them. Chill until you like the texture.
- Mash 30g of the banana and reserve 18g for topping.
- Mix yogurt, whey, dry pudding powders, cinnamon, and salt. Gradually whisk in the milk, starting at the lower amount, then fold in the mashed banana.
- Refrigerate 20–30 minutes. Add the reserved banana just before serving.
- Mix yogurt, dry pudding, whey, vanilla, and salt until smooth. Start at the lower whey amount for a stronger chocolate-hazelnut flavor.
- Warm Nutella for 10–15 seconds if needed. Stir or swirl it into the yogurt, adding milk only if needed.
- Refrigerate 20–30 minutes before serving.
A few useful notes
Stir instant pudding powder straight into the yogurt. No need to make a separate batch of pudding first.
Mix the base, give it a little time to thicken, then decide whether it needs more milk, sweetness, or topping. A spoonable, creamy texture is the goal.
Use whichever milk and yogurt you like. Swapping brands, whey, or toppings will change any nutrition estimate shown.
Fractional amounts preserve each flavor’s proportions. For a fractional scoop, use the scoop weight on your protein powder label.
Add the pudding mix as dry powder; do not prepare it using the box’s milk instructions.
Vanilla whey works in both recipes, so there is no need to buy a second flavor.
Budget swaps: store-brand vanilla wafers, reduced-fat Neufchâtel, and ordinary skim milk. Taste before adding extra sweetener; you can also omit the extract if the vanilla whey gives enough flavor. These swaps change the original recipe.
Want a simpler bowl? The chat version also left out the cookies and cream cheese, keeping the yogurt, whey, pudding, milk, sweetener, and cookie butter. There was no replacement ingredient.
Swirl some cookie butter on top instead of mixing it all in for more flavor in each bite. Taste before adding the full amount of sweetener.
Keep cheesecake as the main pudding flavor, with roughly half as much white chocolate. Start with the smaller quantities and taste before adding more. Go gently with the almond extract.
The original batch started with fruit already in the bowl, so there was no measured fruit amount. Use as much as you like and hold back the milk until the fruit softens.
Start with the listed chocolate-peanut whey amount. If it tastes chalky, smooth it with the cream cheese and a little liquid before mixing into the yogurt. Vanilla whey is optional.
Start with the listed chocolate-peanut whey amount, with optional vanilla whey. Add liquid gradually if your whey tastes chalky.
This was a loose flavor suggestion in the chat. Milk and toppings were deliberately left to taste; butterscotch supplies the caramel direction.
This keeps the original ratio of whey and extra milk for a creamy texture. Start with the lower milk amount, then add more after chilling if needed.
This version has no fruit or cream cheese. For less Nutella, use half the listed amount. You can reserve some of the measured Nutella to swirl over the top.
Nutrition
Creator’s estimate
| Nutrient | Per bowl | Whole batch (1×) |
|---|---|---|
| Calories | 350 | 350 |
| Protein | 45g | 45g |
| Carbs | 35g | 35g |
| Fat | 5.5g | 5.5g |
| Fiber | — | — |
| Sodium | — | — |
The recipe creator’s estimate per bowl. Brands and scoop sizes change these numbers.
Nutrition
Creator’s estimate
| Nutrient | Per bowl | Whole batch (1×) |
|---|---|---|
| Calories | 395 | 395 |
| Protein | 45g | 45g |
| Carbs | 33g | 33g |
| Fat | 8g | 8g |
| Fiber | — | — |
| Sodium | — | — |
The recipe creator’s estimate per bowl. Brands, scoop sizes, and optional toppings change these numbers.
More ways to mix it up
- More flavor ideas from the chats: white chocolate berry, chocolate-covered berry, berry banana pudding, and berry pistachio. Try them as swaps, adding powder gradually and tasting as you go; these were not separate measured batches.
Cook with ChatGPT or another agent
Copy this recipe with your selected flavor and batch size.