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Greek Yogurt Lemon Cream Protein Pudding - Bright, Velvety, and Satisfying

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups (360 g) plain Greek yogurt (2% or 5% for extra creaminess)
  • 3 ounces (85 g) cream cheese, softened to room temperature
  • 1 scoop (25–30 g) vanilla or unflavored whey protein powder (or your preferred protein)
  • 3–4 tablespoons fresh lemon juice (about 1–2 lemons)
  • 2–4 tablespoons honey, maple syrup, or powdered sweetener, to taste
  • 1 teaspoon pure vanilla extract
  • Pinch of fine sea salt (balances the sweetness)
  • Optional add-ins: 1–2 tablespoons milk for thinning, 1 tablespoon chia seeds for extra body, fresh berries for topping, crushed graham crackers for a lemon “pie” vibe

Method
 

  1. Soften the cream cheese. Let it sit at room temperature for 20–30 minutes. Soft cream cheese blends smoothly and prevents lumps.
  2. Blend the base. In a medium bowl, whisk the Greek yogurt and softened cream cheese until completely smooth. If you have a hand mixer, give it 30–45 seconds on low for a silky texture.
  3. Add flavor and protein. Whisk in the lemon juice, lemon zest, vanilla, sweetener, and a pinch of salt. Start with the lower amount of lemon juice and sweetener; you can always add more.
  4. Mix in the protein powder. Sprinkle the protein powder over the mixture and whisk gently. If it looks thick or pasty at first, keep whisking; add 1–2 tablespoons of milk if needed to loosen it to a pudding consistency.
  5. Taste and adjust. Add more lemon for brightness or sweetener for balance. The flavor will soften slightly after chilling, so make it a touch more lemony than you think you need.
  6. Chill. Cover and refrigerate for at least 30–60 minutes. Chilling helps it set, mellows the zest, and creates that “pudding” finish.
  7. Serve. Spoon into small bowls or jars. Top with berries, extra zest, or a few crushed crackers if you like a dessert-style crunch.