Yogurt topping

A whipped food product formed from a mixture of a whipped topping emulsion and yogurt, said whipped topping emulsion prior to being mixed with said yogurt including 8 wt % to 40 wt % fat, 0.3 wt % to 1 wt % emulsifier, 10 wt % to 20 wt % sweetener, 10 wt % to 25 wt % syrup solids, 0.3 wt % to 1 wt % stabilizer, 40 wt % to 60 wt % water, and less than 0.5 wt % protein, said yogurt including microflora prior to and after being mixed and whipped with said whipped topping emulsion, said yogurt prior to being mixed with said whipped topping emulsion having a solids content of 10-20 wt %, said whipped food product having a fat content of 4 wt %-35 wt %, said yogurt and said whipped topping emulsion mixed together at a ratio of 2.5 to 1 parts whipped topping emulsion to 1 to 2.5 parts yogurt, said whipped food product formed by mixing together and then whipping said whipped topping emulsion and yogurt while said whipped topping emulsion and yogurt are in a non-frozen state, said whipped food product having an overrun of at least 250% and is stable in its whipped form for at least 24 hours at a temperature of no less than 5° C., said yogurt after being whipped with said whipped topping emulsion results in less than 10% of said microflora of said yogurt contained in said yogurt prior to being mixed with said whipped topping emulsion being destroyed, said yogurt has a protein content of at least 3.15 wt %, said whipped food product has a protein content of 0.91 wt %-3.75 wt %.