“Strawberry Cheesecake Fluff” or “Yogurt Mousse.” It’s a staple in the WW community because it uses high-protein, zero-point ingredients to create a massive volume of food for almost no points.
Here are the two most likely versions of this 1-point recipe.
Option 1: The “Instant” Cheesecake Fluff
This is the most common version. It’s thick, creamy, and takes about 2 minutes to make.
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1 cup Fat-Free Plain Greek Yogurt (0 points)
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1 tbsp Sugar-Free Cheesecake Instant Pudding Mix (1 point)
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1/2 tsp Vanilla Extract (optional)
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1/2 cup Fresh Strawberries, diced (0 points)
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Splash of water or unsweetened almond milk (to reach desired consistency)
Instructions:
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In a small bowl, whisk the yogurt and dry pudding mix together.
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Add a tiny splash of water or almond milk if it’s too thick (the pudding mix will firm up the yogurt significantly).
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Fold in your strawberries.
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The Secret: Let it sit in the fridge for at least 30 minutes. The pudding mix needs time to fully hydrate and lose that “grainy” texture, turning it into a silky mousse.
Option 2: The “Whipped” Strawberry Mousse
If yours looked extra airy and voluminous (like a cloud), it likely uses sugar-free gelatin instead.
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2 cups Fat-Free Plain Greek Yogurt (0 points)
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1 small box (approx. 11g) Sugar-Free Strawberry Jello/Gelatin (1 point total for the box)
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1/2 cup Boiling water
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1/2 cup Cold water
Instructions:
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Dissolve the gelatin powder in the boiling water, then stir in the cold water. Let it cool for 5 minutes (it shouldn’t be hot).
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Put the yogurt in a large bowl. Using a hand mixer or stand mixer, whisk the yogurt for 2 minutes until bubbles form.
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While whisking, slowly pour the liquid gelatin into the yogurt.
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Continue whisking on high for 5–10 minutes. It will double or triple in size.
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Portion into 4-6 cups and chill for 2 hours. Each massive serving is less than 1 point.
Which one was it?
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If it was very thick and tangy, it was the Pudding Mix version.
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If it was jiggly and airy, it was the Jello/Gelatin version.