Feastical

The No-Bake, High-Protein Dessert That’s About to Change Your Snacking Game

Hey friends, Beau here from Feastical! Let me tell you about the little miracle that happened in my kitchen last week. You know those days when the craving for something sweet, something decadent, something cookie dough hits you like a freight train, but your sensible side is whispering about protein goals and not wrecking your meal prep? Yeah, me too. Constantly.

Well, I’ve spent years chasing that magical intersection where “totally delicious” meets “actually good for you,” and I think I’ve finally parked my spatula right in the sweet spot. What started as a desperate fridge raid—yogurt, a lonely box of pudding mix, some leftover protein pastries—turned into a revelation. In about eight minutes flat, I created something so thick, so creamy, and so satisfyingly cookie-dough-like, I had to triple-check that I hadn’t actually baked anything.

This, my fellow food lovers, is my Protein Fluffy Yogurt Crumbl Cookie Dough. It’s not “healthy-ish” dessert. It’s a straight-up, no-bake, high-protein powerhouse that tastes like you’re getting away with something. Each generous serving packs a whopping 26 grams of protein for under 200 calories. It’s meal-prep friendly, endlessly customizable, and requires exactly zero oven time. Think of it as your secret weapon for sweet cravings, post-workout fuel, or a “why is this so good?!” afternoon pick-me-up. So, ditch the guilt, grab a bowl, and let’s whip up some magic.

The Night the Stars (and Cookie Dough) Aligned

This recipe’s origin story is pure, unplanned kitchen joy. It was one of those balmy summer evenings where the light lingers forever. My partner, Megan, and I were planning to watch a meteor shower from our backyard. The plan: cozy blankets, star charts, and a little sweet treat. The problem: I’d been recipe testing all day and the kitchen was a “creative mess.” There was no grand dessert prepared.

I opened the fridge, stared at the usual suspects, and my eyes landed on a big tub of Greek yogurt. Next to it, a box of sugar-free pudding mix from a previous baking experiment. A lightbulb went off. I remembered the texture of my grandma’s vanilla pudding, how it thickened up just by whisking. I thought, “What if I skip the milk and just use yogurt?” I whisked them together, skeptical it would work. Two minutes later, I had this impossibly thick, cloud-like cream. It needed texture, a crunch, a mix-in. On the counter sat a bag of Legendary Foods protein pastries—the little, sweet, doughy protein bites. I chopped a couple up, folded them in, and took a hesitant taste.

My eyes must have gone wide. Megan wandered in, asking what the noise was. I just handed her the spoon. The look on her face said it all. It was thick, sweet, vanilla-y, with little chewy, pastry bits throughout. We took our bowls outside, under the first few stars, and ate this incredible “cookie dough” while watching shooting stars streak across the sky. It was one of those perfect, simple moments where a happy kitchen accident creates a memory—and a recipe I just had to share with all of you.

Gathering Your High-Protein Toolkit

Here’s the beautiful part: the core of this recipe is just three ingredients. That’s it! But as with any simple recipe, the quality and choice of each component matters. Let’s break it down.

• 32 oz (about 907g) Fat-Free Greek Yogurt: This is your protein and creamy texture base. I strongly recommend Oikos Triple Zero Vanilla. It’s already lightly sweetened and flavored, which works perfectly here. The “triple zero” means no added sugar, no fat, and no artificial sweeteners, which keeps our stats clean. Chef’s Insight: The thickness of Greek yogurt is non-negotiable. Regular yogurt will make a sad, runny mess. If you can’t find the vanilla Triple Zero, use plain fat-free Greek yogurt and add a teaspoon of vanilla extract and a touch more sweetener if desired.
• 1 Family-Size (5.1 oz) Box Sugar-Free Instant Pudding Mix: This is the magic thickener and flavor booster. It’s not just for pudding! The combination of modified cornstarch and flavorings in the mix, when whisked with the acidic yogurt, creates an instant chemical reaction that thickens it into a mousse. Substitution Tip: Vanilla is the classic, but feel free to experiment! Cheesecake flavor is phenomenal. Chocolate or pistachio would be incredible. Just ensure it’s the instant or “cook & serve” will not work here. If you’re not concerned about sugar, a regular instant pudding mix works exactly the same way.
• 2 Legendary Foods Protein Pastries, any flavor, chopped: These are our “cookie chunks” and they add that essential texture. They’re soft, slightly sweet, and pack extra protein. Chopping them gives you little bursts of flavor in every bite. Substitution Tip: No protein pastries? No problem! Try: 1/2 cup of crushed high-protein cereal (like Magic Spoon), 2 chopped-up protein bars, or even 1/4 cup of mini chocolate chips and a handful of nuts for a different kind of crunch.

Let’s Make Some Magic: Your Foolproof Steps

If you can whisk and fold, you’ve mastered this recipe. Let’s walk through it together, with all my little chef hacks to ensure perfection.

1. The Big Whisk. Grab your largest mixing bowl. Dump in the entire tub of yogurt. Sprinkle the entire box of pudding mix evenly over the yogurt. Now, take a whisk (not a spoon—a whisk is key for aeration!) and start combining. At first, it will seem like too much powder, but trust the process. Whisk vigorously for a full 1 to 2 minutes. You’re not just mixing; you’re incorporating air and activating the thickening agents. You’ll see it transform from grainy to lush and incredibly thick, like a dense cloud or the world’s best frosting. Chef Hack: If you have a hand mixer, you can use it on low for about 45 seconds. It makes it even fluffier!
2. The Flavor Fold. While your “dough” is thickening up, take your two protein pastries and chop them into small, bite-sized pieces—think chocolate chip size. Now, add them to the bowl. Use a flexible spatula to gently fold them in. Why fold? We’ve worked hard to create that airy, fluffy texture. Aggressive stirring will deflate it. Use a sweeping motion, turning the bowl as you go, until the pastry bits are evenly distributed.
3. The Patience Payoff (Optional, but Recommended). Your creation is ready to eat right now, and it will be delicious—like a super thick mousse. But if you want that authentic, fudgy “cookie dough” experience, show a little restraint. Portion the mixture into 5 containers (I like small glass jars or reusable containers). Pop them in the fridge for 30 to 60 minutes. The cold allows the thickening process to complete, making it denser and scoopable. Pro-Tip: The texture is absolute perfection on day two. It firms up beautifully, becoming exactly like edible cookie dough. Make it ahead for the ultimate experience.

How to Serve This Protein-Packed Wonder

This isn’t a fussy dessert, so serving is all about maximizing your joy. Here are my favorite ways to enjoy it:

The Classic Scoop: After it’s chilled, grab a spoon and dig right in from the jar. It’s thick, cold, and satisfying. This is my go-to for a post-gym treat at my kitchen counter.

The Bowl of Toppings: Turn it into a protein sundae! Scoop a serving into a bowl and top with a drizzle of sugar-free chocolate syrup, a sprinkle of crushed nuts, a few fresh berries, or a dollop of whipped cream. It feels incredibly indulgent.

The Meal Prep MVP: Those five portioned containers are gold. Grab one for a balanced afternoon snack at work, a pre-bedtime protein fix, or a quick breakfast alongside a piece of fruit. It’s the most delicious form of meal prep I’ve ever created.

Make It Your Own: 5 Delicious Twists

The base recipe is a blank canvas for your cravings. Don’t be afraid to play!

1. Chocolate Peanut Butter Cup: Use chocolate sugar-free pudding mix. Fold in 2 tablespoons of powdered peanut butter (PB2) along with the pudding mix, and use chopped chocolate-flavored protein pastries or a few dark chocolate chips.
2. Lemon Berry Bliss: Use cheesecake-flavored pudding mix. Add the zest of one lemon to the yogurt before whisking. Fold in 1/4 cup of freeze-dried raspberries (they stay crunchy!) instead of the pastries.
3. Cookies & Cream: Use vanilla pudding. Fold in 3-4 crushed-up Oreo Thins or a similar lower-sugar chocolate sandwich cookie for those iconic black-and-white bits.
4. Tropical Escape: Use vanilla pudding. Fold in 2 tablespoons of crushed pineapple (well-drained) and 2 tablespoons of unsweetened shredded coconut. A little chopped macadamia nut on top? Chef’s kiss.
5. Brownie Batter (Gluten-Free/Dairy Option): Use chocolate pudding mix. Make sure your yogurt is a dairy-free, high-protein vanilla alternative (like Kite Hill’s almond milk yogurt). Use chopped, gluten-free brownie bites or a crumbled protein bar as your mix-in.

Beau’s Kitchen Confidential Notes

This recipe has become a staple in my house so fast, it’s embarrassing. We’ve made it four times in two weeks. Megan now refers to it as “The Miracle Mix.” I’ve learned a few things along the way. First, the brand of yogurt does matter slightly for final thickness. Some are just runnier than others. If yours seems softer than you’d like after whisking, don’t panic—just give it that full chill time. It will set up.

Second, I tried doubling the recipe once in a truly huge bowl. My arm got a workout, and my hand mixer overheated. I recommend making a single batch at a time for best texture and ease. Finally, this recipe is a gateway. Once you see how the yogurt+pudding mix works, you’ll start dreaming up other flavors. I’m currently plotting a pumpkin spice version for fall. The possibilities are, seriously, endless.

Your Questions, Answered

Q: My mixture is runny, even after whisking! What did I do wrong?
A: The most common culprit is using regular yogurt, not thick, strained Greek yogurt. There’s no fix for this, unfortunately—you need the Greek variety. Also, ensure you’re using the full box of pudding mix and whisking for the full 1-2 minutes. If it’s still a bit soft, the fridge is your best friend. Chill it for several hours or overnight.

Q: Can I use a different sweetener or make it without pudding mix?
A: The pudding mix is crucial for the chemical reaction that causes thickening. You can’t substitute it with just protein powder or cornstarch and get the same result. For a different approach, you could blend cottage cheese, protein powder, and a splash of milk, but the texture and ease won’t be the same as this magical method.

Q: How long does this last in the fridge?
A: It keeps beautifully for up to 4-5 days in airtight containers. The texture just keeps improving! I’ve never had it last long enough to test beyond that.

Q: Is this safe to eat “raw” since it has pudding mix?
A> Yes! Instant pudding mix is designed to be eaten without cooking. It contains modified cornstarch, which thickens with liquid and agitation, not heat. So, dig in without worry.

Protein Fluffy Yogurt Crumbl Cookie Dough : No-Bake, High-Protein Dessert Magic

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• Author: BeauCollier

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Description

Looking for something sweet, creamy, and satisfying without turning on the oven? This no-bake high-protein cookie dough yogurt dessert comes together in minutes and makes a perfect snack, post-workout treat, or light dessert. It’s thick, fluffy, customizable, and packed with protein to keep you full longer.

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Ingredients

Scale 1x2x3x

• 32 oz (900 g) fat-free Greek yogurt (vanilla or plain)

• 1 family-size (5.1 oz / 144 g) box instant sugar-free pudding mix (vanilla or cheesecake flavor)

• 2 high-protein pastries or protein bars, chopped
  (or ½ cup high-protein cereal or mini chocolate chips + nuts)

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Instructions

• Mix the base:
  Add Greek yogurt to a large bowl. Sprinkle the dry instant pudding mix over the top.

• Whisk until thick:
  Whisk for 1–2 minutes until the mixture becomes very thick and fluffy. A hand mixer works too (about 45–60 seconds on low).

• Add mix-ins:
  Gently fold in the chopped protein pastries or other add-ins with a spatula.

• Chill (recommended):
  Divide into containers and refrigerate 30–60 minutes for a thicker, cookie-dough-like texture.

• Serve:
  Eat as-is or top with berries, nuts, or a light drizzle of chocolate syrup.

Notes

• Use thick Greek yogurt only — regular yogurt will be too runny.

• Make sure the pudding mix is instant, not cook-and-serve.

• If using plain yogurt, add 1 tsp vanilla extract and a little sweetener to taste.

• Texture gets even better after several hours in the fridge.

• Great for meal prep — keeps well 4–5 days refrigerated.

Nutritional Information (Approximate, Per Serving)

One of the best parts of this recipe is that you can indulge with total clarity. Here’s what you’re getting in one serving (about 1/5th of the batch), calculated using the specified ingredients (Oikos Triple Zero Vanilla, Sugar-Free Jell-O Vanilla Pudding, Legendary Foods Apple Pie Pastries):

• Calories: 186
• Protein: 26g (This is the star! It fuels your muscles and keeps you full.)
• Carbohydrates: 19g
• Dietary Fiber: 3g (Thanks to the pudding mix and pastries.)
• Sugars: 7g (Mostly from the natural sugars in the yogurt.)
• Fat: 3g

This macro profile makes it an excellent choice for anyone focused on high-protein, moderate-carb eating, whether you’re managing weight, building muscle, or just looking for a satisfying and balanced treat. It’s a dessert that truly supports your goals.

The Final Scoop

So there you have it, friends—my not-so-secret secret for conquering sweet cravings with a protein-powered smile. This Protein Fluffy Yogurt Cookie Dough is more than just a recipe; it’s proof that eating well doesn’t mean giving up on joy or flavor. It’s about getting creative, having fun in the kitchen, and making food that makes you feel amazing, inside and out.

I hope this recipe finds its way into your weekly rotation and becomes the thing you’re excited to snack on. Give it a try, tag me on social with #Feastical so I can see your creations, and don’t forget to play with those variations! Now, if you’ll excuse me, I have a jar of “dough” in the fridge calling my name. Happy mixing!

With a full heart and a full spoon,
Beau