Yogurt topping

A whippable food product comprising a whipped topping emulsion and yogurt that have been mixed together prior to said whipped topping emulsion being whipped, said whipped topping emulsion prior to being mixed with said yogurt including 8 wt % to 40 wt % fat, 0.3 wt % to 1 wt % emulsifiers, 10 wt % to 20 wt % sweetener that are absent syrup solids, 10 wt % to 25 wt % syrup solids, 0.3 wt % to 1 wt % stabilizers, 40 wt % to 60 wt % water, and up to 1 wt % protein, said yogurt including microflora, said yogurt prior to being mixed with said whipped topping emulsion having a protein content of up to 3.75% and a solids content of 10-20%, said yogurt and said whipped topping emulsion mixed together at a ratio of 2.47 to 1 parts whipped topping emulsion to 1 to 2.5 parts yogurt, said whippable food product formulated to be whippable in a non-frozen state and at refrigerated temperatures to have an overrun of at least 250% and which is stable in its whipped form for at least 24 hours at a temperature of no less than 5° C., greater than 90% of said microflora of said yogurt in said whippable food product is not destroyed, said whippable food product has a protein content of up to 2.964%.