Ingredients
Scale
- 1.5 cups frozen strawberries
- 1 scoop (approx. 30g) vanilla or cheesecake flavored whey or casein protein powder
- 1/4 cup non-fat plain Greek yogurt
- 1/4 teaspoon xanthan gum (essential for the fluff texture)
- 1/4 cup unsweetened almond milk (or milk of choice)
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- Optional: Stevia or monk fruit sweetener to taste
Instructions
- Step 1: Blend the Frozen Base: Place the frozen strawberries and the almond milk into a high-speed blender or food processor. Pulse and blend until the strawberries are broken down into a thick, slushy consistency. You may need to scrape down the sides a few times to ensure everything is evenly processed.
- Step 2: Combine Remaining Ingredients: Add the protein powder, Greek yogurt, xanthan gum, lemon juice, vanilla extract, and sweetener to the blender. Blend on low for about 30 seconds until all the ingredients are fully incorporated into a thick paste.
- Step 3: Whip for Volume: Transfer the mixture into a large mixing bowl. Using a hand mixer or a stand mixer with a whisk attachment, beat the mixture on high speed for 2 to 4 minutes. You will see the mixture begin to grow in size and become very light and airy. Keep whipping until it has at least doubled in volume.
- Step 4: Final Adjustments: Taste the fluff and add extra sweetener if desired. Give it one last quick whip to ensure it is as light as possible. Your Strawberry Cheesecake Protein Fluff is now ready to be enjoyed immediately.
- Cook Time: 5 minutes
- Diet: High-protein, Low-calorie, Keto-friendly