Biscoff Fluff Cups
Indulge in these heavenly Biscoff Fluff Cups, the perfect guilt-free dessert to satisfy your sweet tooth while staying on track with your weight loss goals! With creamy Greek yogurt, dreamy Biscoff spread, and a sprinkle of crunchy cookie crumbles, these delightful cups are sure to become your new favorite treat. Whip them up in no time for a satisfying snack that's as delicious as it is wholesome!
Prep
10
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
🥛Dairy & Eggs(2)
- melted cookie butteroptional
- yogurt
🫙Pantry Staples(1)
- sugar-free carameloptional
📦Other(3)
- 1 or 2 Biscoff cookies
- more cookie crumbsoptional
- Cool Whip
Nutrition (per serving)
Calories
430
Protein
8g
Carbs
59g
Fat
21g
👨🍳 Instructions
- 1
Crush one or two Biscoff cookies into each container.
- 2
Mix Cool Whip and yogurt together.
- 3
Put half of the yogurt mixture into the container and spread it out.
- 4
Add a drizzle of sugar-free caramel and swirl it in.
- 5
Crush up another cookie and add it on top of the yogurt mixture.
- 6
Add the other half of the yogurt mixture.
- 7
Top with more cookie crumbs and melted cookie butter if desired.
💡 Pro Tips
- ✓Fold Cool Whip and yogurt at a 1:1 ratio by volume, folding gently with a spatula using 15-20 strokes to maintain 60-70% of the whipped air bubbles, which prevents the mousse from deflating and becoming dense.technique1:1 ratio, 15-20 folds, 60-70% air retention
- ✓Swirl caramel using a toothpick or skewer in figure-8 patterns rather than circular motions to create 3-4 distinct ribbons that won't fully homogenize and will provide discrete pockets of flavor throughout.techniqueFigure-8 pattern, 3-4 ribbons
- ✓Refrigerate the assembled cups for at least 2 hours before serving because Biscoff cookies absorb moisture at approximately 8-12% per hour, which softens them from brittle to tender while stabilizing the whipped structure.timing2 hours minimum, 8-12% moisture absorption per hour
- ✓Crush base-layer cookies into 3-5mm irregular pieces (not powder) to create textural contrast and prevent them from dissolving into the yogurt mixture, which happens within 15 minutes when pieces are smaller than 2mm.technique3-5mm pieces, 15-minute dissolution threshold at <2mm
- ✓Thin melted cookie butter to 60-70% viscosity by whisking in 0.5-1 tsp of neutral oil per tablespoon of cookie butter so it drizzles evenly without pooling or breaking apart on the fluffy surface.ingredient60-70% viscosity, 0.5-1 tsp oil per tbsp cookie butter
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