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Black Raspberry Protein Fluff

I love, love, LOVE the consistency of Cool Whip! I'll even shamefully admit that I used to buy the tub when I was in college and eat it like ice cream. Unfortunately, store-bought whipped topping is loaded with a bunch of nasty chemicals and toxins that we really should not be ingesting...

 

WATER, HYDROGENATED VEGETABLE OIL (COCONUT & PALM KERNEL OILS), HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, SKIM MILK, CONTAINS LESS THAN 2% OF LIGHT CREAM, SODIUM CASEINATE, NATURAL AND ARTIFICIAL FLAVOR, XANTHAN AND GUAR GUMS, POLYSORBATE 60, SORBITAN MONOSTEARATE, SODIUM POLYPHOSPHATE, BETA CAROTENE (COLOR).

 

I don't know about you, but I am not really too hip on raising my cholesterol (thank you vegetable oils), spiking my blood sugar (hat's off to the high fructose corn syrup), and eating wax (yes, you read that right...sorbitan monostearate is a chemically-derived substance commonly referred to as “synthetic wax”) to enjoy a little bit of this light, fluffy treat.

 

Instead, I've found a way to create a version in my own kitchen that is delicious, sugar-free, and even full of protein! Black Raspberry Protein Fluff can made in a matter of minutes, is extremely satisfying, and is guilt-free. Doesn't get much better than that!!!

 

(But, actually, IT DOES because you can make this recipe using a varity of flavor combos. You can use different frozen fruits, flavored protein powders, cocoa powder, cinnamon, or even add in some nuts, chocolate chips, nut butter, or fruit pieces. The possibilities of fluffy goodness are endless!)

Black Raspberry Protein Fluff

Black Raspberry Protein Fluff

Dietary
Sugar Free
Low Carb
Calories per serving
150
Servings
1
Ingredients

2/3 c. frozen blackberries
1/3 c. frozen raspberries
1/4 c. unsweetened almond milk
1/4 c. vanilla whey protein powder

Directions
  1. Pulse berries in food processor until broken up.
  2. Add almond milk and continue to process until well combined.
  3. Add protein powder and process another couple minutes until fluffy and smooth.
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