High-Protein Chocolate Chip Cookie Dough Fluff
A thick, creamy dessert with chocolate chips and cookie dough crumbles, lightly sweet and served chilled.
Ingredients
- 2 cups plain nonfat Greek yogurt
- 8 oz reduced-fat cream cheese softened; 225 g
- 1 cup vanilla protein powder
- 1/2 cup powdered peanut butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup light whipped topping thawed
- 1/2 cup mini semisweet chocolate chips
- 1/2 cup almond flour
- 2 to 4 tablespoons milk as needed
- 1/4 cup mini chocolate chips for topping
- 1/4 cup edible cookie dough crumbles for topping
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Mix in the Greek yogurt, maple syrup, and vanilla extract until completely combined.
- Gradually stir in the vanilla protein powder, powdered peanut butter, almond flour, and salt. Mix until smooth.
- Add milk one tablespoon at a time until the mixture is thick, creamy, and fluffy.
- Gently fold in the whipped topping until no streaks remain.
- Stir in the mini chocolate chips until evenly distributed.
- Spoon the fluff into a 9 x 9-inch sky-blue ceramic casserole dish. Smooth the surface into soft swirls.
- Sprinkle with additional mini chocolate chips and edible cookie dough crumbles.
- Refrigerate for at least 1 hour.
- Scoop into individual bowls and serve chilled.
Notes
Let the cream cheese soften fully; cold cream cheese leaves small lumps.
Use a thick Greek yogurt. Watery yogurt can make the fluff too thin.
If the mixture is too thick before folding, add milk 1 tablespoon at a time.
For the best texture, add the topping chips and crumbles just before serving.
Use a thick Greek yogurt. Watery yogurt can make the fluff too thin.
If the mixture is too thick before folding, add milk 1 tablespoon at a time.
For the best texture, add the topping chips and crumbles just before serving.