Creamy Berry Greek Yogurt Bowls
This recipe makes about 6 large meal-prep containers. It uses a base whipped yogurt mixture that is thick, creamy, and holds up incredibly well in the fridge.
Ingredients
The Creamy Base:
48 oz (3 large tubs) Plain or Vanilla Greek Yogurt (0% or 5% fat work great)
1 block (8 oz) Regular or 1/3-less-fat Cream Cheese (softened at room temperature)
1/3 cup Honey, Maple Syrup, or Agave (adjust to taste, or use a zero-calorie sweetener)
1 tsp Vanilla Extract (omit if using vanilla yogurt)
Optional: 1 packet of sugar-free vanilla pudding mix (this makes it taste exactly like cheesecake filling and keeps it thick!)
The Fruit Mix-Ins:
2 cups Fresh Strawberries (sliced)
2 cups Fresh Blueberries
Instructions
1. Whip the Base
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese until it is completely smooth and free of lumps. Slowly fold in the Greek yogurt, sweetener, and vanilla extract. Beat on medium speed for 1-2 minutes until the mixture is light, fluffy, and well combined.
2. Prep the Containers
Lay out your meal prep containers.
For layered bowls: Place a small handful of berries at the bottom of each container.
For mixed bowls: Gently fold half of your berries directly into the yogurt mixture.
3. Portion It Out
Divide the creamy yogurt mixture evenly among your containers (it looks like this batch makes about 4 square containers and 2 round ones). Use the back of a spoon to smooth out the tops.
4. Add the Toppings
Before sealing the lids, top your final two “ready-to-eat” bowls with the remaining fresh fruit:
Bowl 1: Heap a generous handful of sliced strawberries right on top.
Bowl 2: Dot the top with fresh blueberries.
Pro-Tips for Meal Prepping
Storage: Seal the lids tightly and store them in the refrigerator. They will stay perfectly fresh for up to 4 to 5 days.
Fun Additions: When you are ready to eat one, you can toss on some granola, a sprinkle of chia seeds, or a drizzle of almond butter right before digging in so nothing gets soggy!
