Orange Yogurt Cloud Dessert (Light & Fluffy)

Overview

A no-bake, airy dessert made with yogurt and fresh orange. It’s soft like a cloud, gently tangy, lightly sweet, and perfect served chilled.

Prep time: 15 minutes
Chill time: 30–60 minutes
Serves: 4
Skill level: Easy

Ingredients

Main ingredients

• 1 cup Greek yogurt (plain, full-fat recommended)

• ½ cup cold heavy cream

• 2–3 tablespoons honey or sugar (adjust to taste)

• Zest of 1 large orange

• ¼ cup fresh orange juice

• 1 teaspoon vanilla extract

• Pinch of salt

Optional (for extra structure)

• 1 teaspoon powdered gelatin + 1 tablespoon cold water
  (only needed if you want a firmer, mousse-like set)

Step-by-Step Instructions

1. Prepare the yogurt base

In a medium bowl, whisk together:

• Greek yogurt

• Honey (or sugar)

• Orange zest

• Orange juice

• Vanilla extract

• Salt

Whisk until completely smooth and creamy. Taste and adjust sweetness if needed.

2. (Optional) Activate gelatin

If using gelatin:

1. Sprinkle gelatin over 1 tablespoon cold water.

2. Let bloom for 5 minutes.

3. Microwave for 5–10 seconds until just melted.

4. Whisk immediately into the yogurt mixture.

This helps the dessert hold its shape longer.

3. Whip the cream

In a separate chilled bowl:

• Whip the cold heavy cream to soft peaks
  (fluffy, but still gently falling off the whisk).

⚠️ Do not overwhip—it should look like soft clouds, not butter.

4. Fold gently

Add the whipped cream to the yogurt mixture in 2–3 additions.

Use a spatula and fold gently:

• Cut down through the center

• Lift and turn the mixture

• Rotate the bowl

Stop as soon as it’s combined and airy.

5. Chill and serve

• Spoon into serving glasses or bowls

• Chill for 30–60 minutes

• Serve cold

Optional Toppings

• Fresh orange segments

• Crushed cookies or graham crackers

• Dark chocolate shavings

• Toasted coconut

• Mint leaves

Q & A Section

Q: Can I use regular yogurt instead of Greek yogurt?

A: Yes, but strain it first. Regular yogurt has more liquid, which can make the dessert runny. Strain through a cheesecloth or coffee filter for 30–60 minutes.

Q: Can I make it dairy-free?

A: Yes.

• Use coconut yogurt or almond yogurt

• Replace cream with chilled coconut cream
  The flavor will be slightly tropical but still delicious.

Q: Is this a mousse or a parfait?

A: It’s a hybrid. Without gelatin, it’s mousse-like and spoonable. With gelatin, it becomes more structured, closer to a classic mousse.

Q: How sweet should it be?

A: Lightly sweet. This dessert shines with brightness, not sugar. Start with 2 tablespoons sweetener and adjust.

Q: Can I make it ahead of time?

A: Yes.

• Best within 24 hours

• Keep covered and refrigerated

• Texture is best the same day

Q: Why did mine turn runny?

Possible reasons:

• Cream was under-whipped

• Yogurt had too much liquid

• Overmixed when folding

• No gelatin and very warm kitchen

Fix: Chill longer or add gelatin next time.

Q: Can I turn this into a cake filling?

A: Yes—but use gelatin. Without it, it’s too soft to hold layers.

Q: Can I use orange extract instead of fresh orange?

A: You can, but fresh zest + juice gives a much brighter, cleaner flavor. If using extract, add just ¼ teaspoon.

Q: Can I freeze it?

A: Not recommended. Freezing changes the texture and makes it icy once thawed.