Protein Fluff
A light and creamy protein dessert made with casein and almond milk, whipped to a fluffy texture. It’s perfect as a low-calorie treat or post-workout snack when you want something satisfying and quick to prepare.
Method
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Using a blender or hand mixer on the highest speed, mix all ingredients for ~ 3 minutes until thickened.
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Add a couple of crushed ice cubes and continue blending for a little extra volume.
Nutrition Information
| Calories | 140kcal |
| Total Fat | 3g |
| Total Carbohydrates | 3g |
| Protein | 22g |
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Frequently Asked Questions
Can I use whey protein instead of casein?
Yes, whey protein can be used but it won’t thicken as much and the texture may be less fluffy.
What if I don’t have xanthan gum?
You can omit xanthan gum but the mixture will be less thick and fluffy; alternatively, use guar gum or psyllium husk in small amounts.
Can I make this in advance and store it?
This protein fluff doesn’t keep well and is best eaten fresh, though you can freeze it briefly if needed.
Is it okay to substitute almond milk with dairy milk?
Yes, dairy milk works fine but will increase the calorie and fat content slightly.
How do I prevent the blend from spilling out if using diet soda?
Be very careful opening the blender lid as diet soda can cause pressure buildup that makes it ooze out.
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