Strawberry protein fluff
10 min · 27 g protein · 204 cals / serving
Frozen strawberries, a scoop of vanilla protein and a pinch of xanthan gum, whipped until the bowl fills with a pink, airy cloud. It eats like a cross between soft-serve and frozen mousse, and one batch fills a cereal bowl twice over.
Ingredients
- 1 cup frozen strawberries
- 3 water, ice cubes
- 1/4 cup skim milk
- 1 scoop whey protein, vanilla
- 1/4 tsp xanthan gum
To serve
- a handful raspberries
Steps
- Put the frozen strawberries, ice and milk in a food processor or blender and pulse until it looks like coarse pink snow, scraping down the sides once.
- Tip the slush into the bowl of a stand mixer fitted with the whisk, add the protein powder and xanthan gum and whip on high for 5–10 minutes. The slush turns pale and glossy, roughly triples in volume, and is ready when it holds a soft peak.
- Pile it into a big bowl, scatter the raspberries over and eat it right away; it starts to slump after about 15 minutes.
Good to know
What does the xanthan gum do?
It holds the air bubbles in place. Without it the fluff never climbs and falls flat within minutes. Keep it to a quarter teaspoon, though, because more turns the texture slick and stringy.
No stand mixer?
An electric hand mixer in a deep bowl works the same way and takes a few minutes longer. A food processor left running also whips it, but the fluff comes out denser and softer. An ice-cream machine such as a Ninja Creami makes a frozen dessert from the same mix; the long whisking is what makes fluff light.
Can I use another fruit?
Frozen mango, raspberries or mixed berries all whip well. Banana makes a denser, sweeter fluff. A whey and casein blend holds its peaks longer than plain whey. If your berries are tart or your powder is unflavored, taste the slush and add a few drops of liquid stevia before whipping.
Per
- Calories
- 62
- Protein
- (54%)
- 8 g
- Fat
- (4%)
- <1 g
- Carbohydrates
- (43%)
- 7 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 29 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 204 kcal goes into the pot and 331 g of ingredients comes out as about 331 g of food: 62 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.