10 Airy Fluffy Yogurt Recipes Dessert Lovers Can’t Resist

You love desserts that feel light as air but still satisfy your sweet tooth. These airy fluffy yogurt recipes deliver cloud-like textures, bright tang, and easy techniques you can make tonight.

This collection focuses on yogurt-forward desserts. You’ll find chilled mousses, quick no-bake bars, tender cakes, and a souffle that puffs with minimal fuss. Each recipe highlights yogurt’s creamy tang and natural lift.

Read on for ten tested recipes with full ingredients and step-by-step instructions. You’ll get prep times, baking or chilling cues, serving ideas, and tips to keep each dessert tall, silky, and fragrant. Pin your favorites and try one this weekend—you’ll love how light yogurt makes dessert feel.

1. Airy Fluffy Yogurt Recipes: Lemon Soufflé Clouds

This lemon soufflé is all lift and bright tang. Greek yogurt and whipped egg whites make it feather-light. The flavor is clean lemon with a creamy yogurt backbone.

It’s perfect for brunch or a light dinner finish. You’ll love the billowy rise and the silky center. The aroma of citrus and baked egg whites fills the kitchen.

Ingredients

• Prep: 15 minutes | Bake: 12–14 minutes | Serves: 4
• 3 tbsp unsalted butter, room temperature, for ramekins
• 1/3 cup granulated sugar, plus 1 tbsp for egg whites
• 1 tbsp lemon zest (from 1–2 lemons)
• 3 tbsp fresh lemon juice
• 1 cup full-fat Greek yogurt, room temperature
• 3 large eggs, separated, yolks at room temperature
• 1/2 tsp pure vanilla extract
• Pinch of salt
• Powdered sugar, for dusting

Instructions

1. Preheat oven to 375°F (190°C). Butter four 6–8 oz ramekins and sprinkle a little sugar inside. Tap out excess.
2. In a bowl, whisk 3 tbsp sugar, lemon zest, lemon juice, yogurt, egg yolks, and vanilla until smooth.
3. In a clean bowl, beat egg whites with a pinch of salt until foamy. Gradually add 1 tbsp sugar. Beat to glossy soft peaks.
4. Fold one-third of the whites into the yogurt mixture to lighten it.
5. Gently fold in remaining whites in two additions. Use a spatula and stop when no streaks remain.
6. Spoon mixture into prepared ramekins, filling to the top. Smooth tops with a spatula.
7. Bake 12–14 minutes until risen and tops are pale golden. Center should slightly wobble (doneness test).
8. Remove from oven and dust with powdered sugar. Serve immediately for maximum lift. If they fall, serve within 5 minutes.

How to Serve It

Serve soufflés warm, on warmed plates to slow collapse. Garnish with lemon zest curls and a small spoonful of whipped yogurt. Pair with light sparkling wine or chamomile tea. Serve immediately; leftovers deflate. For make-ahead, prep ramekins to the point of filling and chill up to 2 hours. Best in spring or anytime you crave citrus brightness.

2. Honeyed Greek Yogurt Mousse with Toasted Almonds

This honeyed Greek yogurt mousse is silky and airy. Gelatin stabilizes the foam for a spoonable mousse texture. It’s sweet, tangy, and nutty.

It works as a make-ahead dessert for dinners. You’ll love the contrast of soft mousse and crunchy almonds. The aroma is warm honey and toasted nuts.

Ingredients

• Prep: 20 minutes | Chill: 2 hours | Serves: 4
• 1 cup full-fat Greek yogurt, room temperature
• 1/3 cup heavy cream, cold
• 3 tbsp honey, plus extra for drizzling
• 1 tbsp lemon juice
• 1 tsp pure vanilla extract
• 1 tsp powdered gelatin
• 2 tbsp cold water
• 2 tbsp granulated sugar
• 1/4 cup toasted almonds, sliced
• Fresh mint leaves, for garnish

Instructions

1. Sprinkle gelatin over 2 tbsp cold water. Let bloom 5 minutes.
2. Warm bloomed gelatin gently (microwave 5–8 seconds) until liquid. Do not boil.
3. In a bowl, whisk yogurt, honey, lemon juice, and vanilla until smooth.
4. Whip cold heavy cream with sugar to soft peaks.
5. Stir warm gelatin into the yogurt mixture quickly and evenly.
6. Fold whipped cream into yogurt in two additions until airy and uniform.
7. Spoon mousse into glasses, cover, and chill 2 hours until set.
8. Top with toasted almonds and a drizzle of honey before serving.

How to Serve It

Serve chilled in clear glasses to show layers. Garnish with extra honey and mint. Pair with Earl Grey tea or a late-harvest Riesling. Store covered in fridge up to 3 days. Make up to 24 hours ahead for easy entertaining.

3. No-Bake Vanilla Yogurt Cheesecake Cups

These no-bake cups blend cream cheese and yogurt for lightness. They taste like cheesecake but feel fresher. The texture is smooth, airy, and spoonable.

They’re perfect for potlucks or quick desserts. You’ll like the crunchy base and silky filling. The scent is vanilla with tart berry notes.

Ingredients

• Prep: 20 minutes | Chill: 3 hours | Serves: 6
• 1 1/2 cups graham cracker crumbs (about 10 crackers)
• 5 tbsp unsalted butter, melted
• 8 oz cream cheese, room temperature
• 1 cup full-fat Greek yogurt, room temperature
• 1/3 cup powdered sugar
• 1 tsp pure vanilla extract
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp unflavored gelatin (or 1 1/2 tsp powdered), optional for extra set
• 1/2 cup raspberry compote (store-bought or homemade)
• Fresh raspberries, for garnish

Instructions

1. In a bowl, mix graham crumbs and melted butter until wet sand forms.
2. Press about 2 tbsp crumb mixture into each cup to form a base. Chill while mixing filling.
3. If using gelatin, bloom per packet instructions and warm to liquid.
4. Beat cream cheese until smooth. Add powdered sugar, vanilla, lemon juice, and zest.
5. Stir in Greek yogurt until silky.
6. If using gelatin, whisk it into the mixture quickly.
7. Spoon filling over chilled bases. Smooth tops and layer with raspberry compote.
8. Chill 3 hours or until set. Doneness: filling should hold shape when tapped.

How to Serve It

Serve chilled with a fresh raspberry and mint sprig. Plate on a small dessert tray for guests. Pair with coffee or a light rosé. Store covered in fridge up to 3 days. Make 1–2 days ahead; add compote just before serving.

4. Airy Fluffy Yogurt Recipes: Berry Pavlova Bites

Mini pavlovas pair crisp meringue shells with tangy yogurt cream. These airy fluffy yogurt recipes use stabilized yogurt filling for creamy peaks. Berries add freshness and color.

They’re elegant for parties or afternoon tea. You’ll love the crunch-to-cream contrast. Expect a sweet aroma and bright berry tang.

Ingredients

• Prep: 30 minutes | Bake: 1 hour | Chill: 1 hour | Makes: 12 mini pavlovas
• 3 large egg whites, room temperature
• 3/4 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1 cup full-fat Greek yogurt, chilled
• 3/4 cup heavy cream, cold
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• Fresh mint leaves, for garnish

Instructions

1. Preheat oven to 200°F (95°C). Line two baking sheets with parchment.
2. Beat egg whites to soft peaks. Add sugar slowly, beating to glossy stiff peaks.
3. Gently fold vinegar and cornstarch into meringue.
4. Pipe or spoon 12 small rounds onto parchment, creating slight wells in centers.
5. Bake 1 hour until dry to the touch. Turn oven off, leave meringues inside with door ajar 30 minutes to cool.
6. Whip heavy cream with powdered sugar and vanilla to soft peaks.
7. Fold Greek yogurt into whipped cream for a light filling.
8. Fill cooled meringue shells with yogurt cream and top with berries.
9. Serve immediately. If meringues soften, assemble just before serving.

How to Serve It

Arrange on a wooden board for a rustic look. Garnish with extra berries and mint. Pair with sparkling lemonade or Moscato. Store meringues in an airtight container for up to 3 days; assemble when ready. Great for spring and summer gatherings.

5. Lemon Yogurt Chiffon Cake (Light and Tall)

This lemon chiffon uses yogurt for tender crumb and moistness. The cake is tall, springy, and airy thanks to whipped egg whites. The flavor is floral lemon with a soft sweetness.

It’s ideal for tea, birthdays, or a light dessert. You’ll love the feather-light texture and lemon aroma. The crumb is fine and soft.

Ingredients

• Prep: 25 minutes | Bake: 45–50 minutes | Serves: 8–10
• 1 cup cake flour
• 3/4 cup granulated sugar, divided (1/2 + 1/4 cup)
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/3 cup vegetable oil
• 1/2 cup full-fat Greek yogurt, room temperature
• 4 large eggs, separated, whites at room temperature
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• 1/2 tsp cream of tartar
• 1 cup powdered sugar (for glaze) mixed with 2–3 tbsp lemon juice

Instructions

1. Preheat oven to 325°F (165°C). Do not grease a 9-inch tube pan.
2. In a bowl, sift cake flour, 1/2 cup sugar, baking powder, and salt.
3. In another bowl, whisk oil, yogurt, egg yolks, lemon zest, lemon juice, and vanilla until smooth.
4. Fold wet into dry until just combined.
5. In a clean bowl, beat egg whites with cream of tartar. Gradually add remaining 1/4 cup sugar. Beat to stiff, glossy peaks.
6. Fold one-third of whites into batter to loosen. Gently fold in remaining whites in two additions.
7. Pour into ungreased tube pan and smooth top. Bake 45–50 minutes until golden and a toothpick comes out clean.
8. Invert pan immediately onto a bottle or funnel to cool completely (1–2 hours).
9. Remove from pan, drizzle lemon glaze, and let set.

How to Serve It

Serve slices with a dusting of powdered sugar and candied lemon peel. Pair with Earl Grey or a citrus-forward Prosecco. Store wrapped at room temperature 2 days or refrigerate up to 5 days. Make ahead; glaze just before serving.

6. Strawberry Yogurt Icebox Cake (No-Bake)

This no-bake icebox cake layers strawberry yogurt cream for an airy chill dessert. It’s fridge-set, not frozen, with soft, cake-like layers. The texture is spoonable and slightly mousse-like.

It’s perfect for hot afternoons or potlucks. You’ll enjoy the sweet berry smell and soft, creamy layers. The dessert is simple but festive.

Ingredients

• Prep: 25 minutes | Chill: 6 hours | Serves: 8
• 20 graham crackers
• 2 cups full-fat strawberry yogurt, chilled
• 1 cup heavy cream, cold
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup fresh strawberries, sliced
• 1 tbsp strawberry jam, warmed
• 2 tbsp lemon juice
• 2 tbsp chopped pistachios, for garnish
• Fresh mint, for garnish

Instructions

1. Line a 9×9-inch pan with parchment.
2. Whip heavy cream with powdered sugar and vanilla to stiff peaks.
3. Fold strawberry yogurt into whipped cream with lemon juice until smooth.
4. Spread a thin layer of yogurt cream in pan. Lay graham crackers to cover.
5. Spread another layer of cream, then a layer of sliced strawberries mixed with warmed jam.
6. Repeat layers, ending with cream on top.
7. Cover and chill 6 hours or overnight until crackers soften and layers set.
8. Cut into squares. Doneness: layers should hold shape when sliced.

How to Serve It

Serve chilled with crushed pistachios and a strawberry half. Pair with cold brew coffee or rosé. Store covered in fridge up to 4 days. Make 1–2 days ahead. Great for summer BBQs.

7. Airy Fluffy Yogurt Recipes: Orange Cloud Panna Cotta

This orange panna cotta is silky with a light yogurt twist. These airy fluffy yogurt recipes use yogurt to add tang and reduce cream heaviness. The gelée adds citrus sparkle.

It’s elegant for dinner parties or holiday menus. You’ll love the smooth wobble and bright orange perfume. The mouthfeel is cool and creamy.

Ingredients

• Prep: 20 minutes | Chill: 4 hours | Serves: 6
• 1 1/4 cups heavy cream
• 3/4 cup whole milk
• 3/4 cup full-fat Greek yogurt, room temperature
• 1/2 cup granulated sugar
• 2 tsp orange zest
• 1/3 cup fresh orange juice
• 2 1/2 tsp powdered gelatin
• 3 tbsp cold water
• 1/4 cup orange marmalade, optional for topping
• Thin candied orange peel, for garnish

Instructions

1. Sprinkle gelatin over 3 tbsp cold water. Let bloom 5 minutes.
2. In a saucepan, heat cream, milk, and sugar until just warm. Do not boil.
3. Remove from heat, stir in orange zest and orange juice.
4. Whisk yogurt until smooth. Temper with a few tablespoons of warm cream mixture, then stir yogurt back into saucepan.
5. Stir in melted gelatin until fully dissolved.
6. Pour into 6 small glasses. Chill 4 hours until set and slightly wobbly.
7. If using marmalade, warm it thinly and spoon a thin layer over panna cotta, then chill 15 minutes.
8. Garnish with candied peel and serve chilled.

How to Serve It

Present in clear glasses to highlight layers. Pair with biscotti or shortbread. Store covered in fridge up to 3 days. Make up to 1 day ahead and add marmalade just before serving. Suits winter citrus or sunny brunch menus.

8. Pistachio Yogurt Swiss Roll (Light and Springy)

This pistachio swiss roll uses yogurt in the filling for a lighter cream. The sponge is tender and flexible. The balance is nutty, mildly sweet, and tangy.

It’s great for tea time or a show-stopping dessert. You’ll love the soft roll and nutty scent. The texture is airy and tender.

Ingredients

• Prep: 25 minutes | Bake: 12 minutes | Serves: 8
• 3 large eggs, separated, whites at room temp
• 3/4 cup granulated sugar, divided (1/2 + 1/4 cup)
• 1/3 cup all-purpose flour
• 1/4 cup ground pistachios
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup full-fat Greek yogurt, room temperature
• 1/2 cup heavy cream, cold
• 2 tbsp powdered sugar
• 2 tbsp pistachio paste or finely chopped pistachios
• Powdered sugar, for dusting

Instructions

1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment.
2. Whisk egg yolks with 1/2 cup sugar until pale. Stir in vanilla.
3. Fold in flour and ground pistachios until just combined.
4. In a clean bowl, beat egg whites with salt. Gradually add 1/4 cup sugar until glossy stiff peaks form.
5. Gently fold whites into batter in batches, keeping air intact.
6. Spread batter evenly in pan and bake 10–12 minutes until golden and a toothpick comes out clean.
7. While warm, invert cake onto a kitchen towel dusted with powdered sugar. Peel parchment away. Roll cake with towel from short end. Cool rolled 30 minutes.
8. Whip heavy cream with powdered sugar to soft peaks. Fold in yogurt and pistachio paste.
9. Unroll cake, spread filling evenly, and re-roll tightly. Chill 30 minutes before slicing.

How to Serve It

Slice on a serrated knife for clean cuts. Dust with powdered sugar and sprinkle chopped pistachios. Pair with green tea or almond liqueur. Store wrapped in fridge up to 3 days. Make a day ahead for easier slicing.

9. Frozen Yogurt Bark with Dark Chocolate and Berries

This frozen yogurt bark is crisp, cool, and crunchy. It’s a simple frozen treat that’s airy in flavor. Yogurt freezes into a slightly softer texture than ice cream.

It’s perfect for summer snacks, kid-friendly desserts, or healthy-ish treats. You’ll love the tart-sweet contrast and chocolate snap. The smell is bright berries and cocoa.

Ingredients

• Prep: 15 minutes | Freeze: 4 hours | Makes: about 12 pieces
• 3 cups Greek yogurt, full-fat, strained slightly
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips, roughly chopped
• 1/2 cup fresh raspberries
• 1/4 cup pistachios, chopped
• 2 tbsp chia seeds
• Zest of 1 lemon
• Pinch of sea salt

Instructions

1. Line a 9×13-inch pan with parchment.
2. Whisk yogurt, honey, and vanilla until smooth. Stir in lemon zest and chia.
3. Spread yogurt mixture evenly in pan to about 1/4–1/2 inch thick.
4. Scatter chopped chocolate, raspberries, pistachios, and a pinch of sea salt over top.
5. Gently press toppings into surface. Freeze 4 hours or until firm.
6. Remove from freezer, let sit 3 minutes, then lift and peel parchment.
7. Break into pieces with hands or cut with a warm knife.
8. Serve immediately. Store in airtight container in freezer up to 2 weeks.

How to Serve It

Serve frozen on a cold plate to prevent quick melting. Pair with iced coffee or lemonade. Keep pieces separate with parchment layers in container. Make-ahead and portion for picnics or lunchboxes.

10. Vanilla Yogurt Soufflé Pancakes (Japanese-Style Fluffy)

These Japanese-style soufflé pancakes use yogurt to add tenderness and tang. The pancakes rise tall and stay airy. They’re soft, slightly eggy, and lightly sweet.

They’re lovely for brunch or when you want showy pancakes. You’ll love the jiggly texture and warm vanilla aroma. The bite is cloud-like and moist.

Ingredients

• Prep: 15 minutes | Cook: 12–15 minutes | Serves: 2–3
• 2 large eggs, separated
• 2 tbsp milk
• 1/2 cup full-fat Greek yogurt, room temperature
• 1/4 cup cake flour
• 2 tbsp granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp vanilla extract
• 1/4 tsp cream of tartar
• Butter, for griddle
• Maple syrup and berries, for serving

Instructions

1. In a bowl, whisk egg yolks, milk, yogurt, and vanilla until smooth.
2. Sift cake flour and baking powder into yolk mixture. Whisk until just combined.
3. In a clean bowl, beat egg whites with cream of tartar. Gradually add sugar. Beat to stiff peaks.
4. Fold one-third of whites into batter to lighten. Gently fold remaining whites until uniform and airy.
5. Heat a nonstick skillet over low heat. Brush with butter. Use ring molds if desired.
6. Spoon batter into skillet into 3–4 inch rounds. Cover pan with lid and cook 4–5 minutes until bubbles set and bottom is golden.
7. Carefully flip, cover, and cook 3–4 minutes more until puffed and a skewer inserted comes out clean (doneness test).
8. Remove to plate, stack, and serve immediately with dollop of yogurt, syrup, and berries.

How to Serve It

Serve stacked with a soft pat of butter, fresh berries, and extra yogurt. Pair with coffee or cappuccino. Best eaten immediately; pancakes deflate over time. For make-ahead, keep warm in a low oven (200°F/95°C) up to 10 minutes.

You’ve just explored ten ways to enjoy airy fluffy yogurt recipes, from chilled mousses to tall chiffon cake and playful pancakes. There’s a light dessert here for every season and gathering, whether you need a no-bake treat, a show-stopping soufflé, or a make-ahead panna cotta.

Try one recipe this week and pin the page to save ideas. Which yogurt dessert will you make first? Share these with friends or family and enjoy something that feels indulgent and fresh.