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Fat Bomb Fluff Recipe
Ariana Lumi

Fat Bomb Fluff Recipe

Quick and creamy fat bomb fluff recipe ready in just 40 minutes! A low-carb, protein-packed dessert with chocolate chips and sugar-free pudding mix.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Method Video Notes

Ingredients
  

  • 1 ½ cups fat-free plain Greek yogurt
  • 2 tbsp fat-free cream cheese
  • 1 box 1 oz sugar-free instant pudding mix
  • ½ cup Lily’s milk chocolate chips

Method
 

  1. Start by adding the Greek yogurt and cream cheese to a medium mixing bowl. Use a hand mixer or whisk to blend them until they are smooth and creamy. Make sure there are no lumps left from the cream cheese.
  2. Pour the sugar-free instant pudding mix into the yogurt-cream cheese blend. Keep mixing until it starts to thicken. This step is where the fluff gets its structure. The pudding mix absorbs the liquid and transforms the mixture into a silky, rich texture.
  3. Once the base is smooth and fluffy, gently fold in the chocolate chips with a spatula. Be careful not to over-mix just enough to spread the chips evenly throughout the fluff.
  4. Transfer the fluff into a serving dish or small containers. Let it sit in the fridge for at least 30 minutes. Chilling helps the pudding set and makes the flavors come together.
  5. Spoon the fluff into bowls, add extra chocolate chips or a sprinkle of cocoa powder on top if you want, and enjoy. It is ready to eat as soon as it is chilled!

Video

Notes

This fat bomb fluff recipe is perfect for making ahead. You can prepare it the night before and keep it in the fridge until you are ready to eat. Letting it chill longer makes it taste even better because the pudding mix fully sets.
If you want to freeze it, scoop portions into freezer-safe containers. It freezes well for about a month. To eat, let it thaw in the fridge overnight. The texture will be a little firmer but still tasty.
To store, keep it in the fridge in an airtight container for 3-4 days. If you notice any sour smell, watery texture, or mold, it is best to throw it away. That means it is no longer safe to eat.