Ingredients
Base Mix
- 538 g Oikos Triple Zero Vanilla Greek yogurt
- 1 oz instant sugar-free vanilla pudding mix one small box
Cookie Crunch
- 3 pieces Lotus Biscoff cookies crushed
Equipment
Method
- Crush the Lotus Biscoff cookies using a food processor until you get a texture of fine crumbs mixed with larger crunchy cookie pieces.
- In a medium bowl, weigh out the vanilla Greek yogurt and pour the entire package of instant sugar-free vanilla pudding mix over the top.
- Whisk the yogurt and pudding mix together vigorously until the starches fully hydrate and the mixture achieves a thick, scoopable cheesecake texture.
- Layer the dense fluffy yogurt mixture into jars or dessert dishes, alternating layers of yogurt fluff with the crushed Biscoff cookie crumbs.
- Serve immediately for maximum cookie crunch, or store in the refrigerator to allow the cookie layers to soften into a crust consistency.
Nutrition
Notes
TEXTURE TIP: This should be thick and spoonable, almost like cheesecake filling. It is not meant to be light like whipped mousse.
PUDDING MIX TIP: Use instant pudding mix only. Cook-and-serve pudding mix will not thicken the yogurt correctly and can taste gritty.
CHILLING TIP: This is good right away, but the cookies soften after chilling and start to taste more like a quick cheesecake crust.
SERVING TIP: Serve it cold in a jar or small bowl. Add a few extra Biscoff crumbs on top right before eating if you want more crunch.