High Protein Vanilla Pudding with Yogurt

Let Me Tell You About This Pudding

I blame my cousin for my obsession with high protein vanilla pudding with yogurt. Years ago, she brought a mysterious golden bowl to a family picnic—no label, looked a bit… underwhelming. But then, one bite and even my picky uncle was back for seconds. Now, every time I’m craving something sweet (but also reassess my life choices about health), I whip up this pudding. You know those recipes that start out of necessity and then stick for sheer convenience? Yeah, that’s this one. I’ve made it in my ancient glass mixing bowl so many times the pattern’s almost worn off.

Why You’ll Love This (or, Why I Make It Constantly)

I make this when I’ve got gym guilt, a sweet tooth, and only twenty minutes to spare. My family goes crazy for it because it feels indulgent but then I smugly announce, “It’s got, like, 20 grams of protein per serving!” (They pretend not to care, but my brother asks for the recipe every time; he’s not fooling anyone.) Also, if you’ve ever been burned by the fake flavor of store-bought pudding, you’ll appreciate that this one tastes like, well, actual vanilla. And, the best part: the clean-up is an absolute breeze. Unless you spill. Which, yep, I sometimes do.

What You’ll Need (Optional Swaps Totally Welcome)

• 1 1/2 cups plain Greek yogurt (thick, full-fat if you’re feeling decadent; or use low-fat—honestly, any Greek yogurt gets the job done)
• 1 cup milk (I usually go for unsweetened almond milk or 2%, but coconut milk is nice if you like a tropical twist. One time I tried oat milk… it was fine, but a bit weirdly sweet. Your call!)
• 2 scoops vanilla protein powder (whey or plant-based, whatever you’ve got in the pantry—I once used chocolate by accident, and while not pudding per se, it was… interesting?)
• 2 tablespoons instant vanilla pudding mix (I know, it feels like cheating, but it makes it silky! My grandmother always insisted on Jell-O brand, but honestly any version works fine)
• 1-2 tablespoons pure maple syrup or honey (add more if your sweet tooth is acting up)
• 1 teaspoon vanilla extract (the real stuff if possible; imitation is all right in a pinch—nobody’s judging)
• A pinch of salt (don’t skip this, it somehow makes everything pop)

How I Pull It Together (With a Few Sidetracks…)

1. In a mixing bowl (glass, metal, whatever isn’t in the dishwasher), dump in your Greek yogurt, milk, and protein powder. Don’t worry if it looks a bit lumpy at this stage—it always does!
2. Toss in the instant pudding mix, maple syrup (or honey), vanilla extract, and that pinch of salt.
3. Grab a whisk or a fork (honestly, I sometimes just use a spoon if I can’t find the whisk), and start mixing. Give it a good go for about 2-3 minutes, or until it looks super creamy and everything is playing nicely together.
4. This is where I usually sneak a taste. If you want it sweeter, add a dash more maple syrup. Need more vanilla? You know the drill. At this point, I sometimes curse under my breath if I see protein powder lumps—just keep stirring, they go away eventually.
5. Let it chill. Cover (a plate balances just fine if you’ve lost all your lids) and pop it in the fridge for at least 15 minutes. This step matters. I once tried serving it right away and, well, lesson learned—the texture is way better after chilling.

Notes from My Many Experiments

• I used to blend everything in my old food processor, until it started leaking all over the counter. Now, mixing by hand is almost meditative (plus, less clean-up!)
• Sometimes, if the protein powder is stubborn, I add the milk first and shake it together in a mason jar before mixing with yogurt. Works pretty well.

If You Want to Change Things Up (AKA My Pudding Adventures)

• Swirl in peanut butter or almond butter at the end for a nutty kick—so good.
• Try adding a dash of cinnamon or a handful of berries for color and zing.
• I once tried adding chia seeds, thinking I was clever. They turned the pudding into a weird jelly—wouldn’t recommend unless you’re into that sort of thing.

The Gear (But Seriously, Don’t Buy Anything Fancy)

• A mixing bowl (any will do, I once used a soup pot in a pinch. Didn’t look classy but hey, it worked)
• Whisk, fork, or trusty spoon
• Some sort of cover for chilling (cling film, a plate, or if all else fails, a clean dish towel works too)

Where Do I Store It?

Any airtight container in the fridge keeps this pudding happy for 2-3 days, though honestly, in my house, it never lasts more than a day. My niece once tried to hide the last bowl behind the pickles. Didn’t work, mind you.

Serving This Up (Family Rituals and Odd Habits)

I love topping it with a few slices of banana, or a sprinkle of toasted coconut. My mum, for some reason, insists on crushed graham crackers on top—she says it’s the “proper way.” Sometimes we eat it straight off the spoon standing at the fridge. Zero shame.

Pro Tips (Learned the Hard Way)

• Don’t rush the chilling step. I once tried to shortcut it because I got impatient, and the pudding came out soupy. Tastes the same, but not the vibe.
• If using plant protein powder, add a splash more milk. Otherwise, you’ll get a paste, not a pudding.

FAQ (The Real Questions I Get!)

• Can I skip the instant pudding mix? Well, you could, but the texture just isn’t the same. It comes out runnier and less like ‘real’ pudding. I did it once—wasn’t a fan.
• Is it really high protein? Pretty much! Depends on your protein powder, but mine ends up over 20g per serving. (Math is hard, though. Double check yours!)
• Can I use regular yogurt? Yeah, but it won’t be as thick. If you do, let it chill a bit longer or maybe cut back on the milk.
• What if I hate protein powder? To be honest, you might not love this recipe, but you could just use more yogurt and skip the powder, though it won’t exactly be high protein anymore.
• Can I make this dairy-free? Definitely, just use a dairy-free yogurt and plant-based protein powder. Works a treat, and even my vegan pal likes it.

So anyway, I once tried to make this while binge-watching my favorite series and totally forgot the salt. Wouldn’t recommend multitasking—make the pudding, then hit play. Trust me on that one.

★★★★★ 4.80 from 45 ratings

High Protein Vanilla Pudding with Yogurt

yield: 4 servings

prep: 10 mins

cook: 0 mins

total: 10 mins

A creamy, high-protein vanilla pudding blended with Greek yogurt, protein powder, and instant pudding mix. Naturally sweetened and refreshingly light, it’s an easy dessert or snack for anyone looking to boost their protein intake.

🖨️ Print Pin Recipe

Ingredients

• 1 1/2 cups plain Greek yogurt (thick, full-fat if you’re feeling decadent; or use low-fat—honestly, any Greek yogurt gets the job done)
• 1 cup milk (I usually go for unsweetened almond milk or 2%, but coconut milk is nice if you like a tropical twist. One time I tried oat milk… it was fine, but a bit weirdly sweet. Your call!)
• 2 scoops vanilla protein powder (whey or plant-based, whatever you’ve got in the pantry—I once used chocolate by accident, and while not pudding per se, it was… interesting?)
• 2 tablespoons instant vanilla pudding mix (I know, it feels like cheating, but it makes it silky! My grandmother always insisted on Jell-O brand, but honestly any version works fine)
• 1-2 tablespoons pure maple syrup or honey (add more if your sweet tooth is acting up)
• 1 teaspoon vanilla extract (the real stuff if possible; imitation is all right in a pinch—nobody’s judging)
• A pinch of salt (don’t skip this, it somehow makes everything pop)

Instructions

1. 1
   In a mixing bowl (glass, metal, whatever isn’t in the dishwasher), dump in your Greek yogurt, milk, and protein powder. Don’t worry if it looks a bit lumpy at this stage—it always does!
2. 2
   Toss in the instant pudding mix, maple syrup (or honey), vanilla extract, and that pinch of salt.
3. 3
   Grab a whisk or a fork (honestly, I sometimes just use a spoon if I can’t find the whisk), and start mixing. Give it a good go for about 2-3 minutes, or until it looks super creamy and everything is playing nicely together.
4. 4
   This is where I usually sneak a taste. If you want it sweeter, add a dash more maple syrup. Need more vanilla? You know the drill. At this point, I sometimes curse under my breath if I see protein powder lumps—just keep stirring, they go away eventually.
5. 5
   Let it chill. Cover (a plate balances just fine if you’ve lost all your lids) and pop it in the fridge for at least 15 minutes. This step matters. I once tried serving it right away and, well, lesson learned—the texture is way better after chilling.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 190 caloriescal

Protein: 21gg

Fat: 4gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 16gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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