This is my latest flavor creation/obsession of protein fluff! I also have a chocolate flavor & a cake pop flavor that I rotate between regularly.

Caramel Apple Protein Fluff

Recipe by EmyogifitCourse: Dessert, Prep Essentials, Recipes

Servings

1

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

150250-270g Ice cubes

kcal

Ingredients

• 250-270g ice cubes

• 40g Almond Milk

• 31g @pescience vanilla protein powder

• 8g jello cheesecake sugar free pudding powder

• Caramel Extract (just a drizzle)

• Vanilla Extract, just a dash

• 30g skinny syrup of your choice

• Toppings- for the bowl shown

• 28g cinnamon toastier almond butter from @americandreamnutbutter

• 10g toffee apple @flavordpbco

• 10g Cinnamon Toast Crunch

Directions

• In a food processor blend ice until it reaches snow consistency
• Add the other ingredients. Almond milk, proteins, putting mix, extracts, sweetener
• Blend for exactly 3 minutes and 30 seconds, stopping wants to scrape the sides
• Scoop into a ball and freeze for 30 minutes to an hour
• Add toppings just before serving
• Extra step for yummy Ness! After topping with almond butter but before topping with cereal, placed back in the freezer for 5 to 10 minutes to make the almond butter cold and hard… I love it this way!

Notes

• NUTRITION for just base- 150 cal 24.2P/1.9F/8.7C
• NUTRITION with toppings 389cal 33.6P/14.9F/27.8C

As a reminder, you need a whey/casein blend protein for the “fluffing” action in the food processor to occur. It will not work with vegan protein. That’s why I always use PE Science protein.

I am not affiliated with PE Science protein (yet, but it’s totally my dream to one day be!) I just use their product because it’s the best protein for fluff & baking I’ve found!

If you choose to use only whey protein, you will need to use 1-2g of xanthan gum to help it fluff. Some people complain that xanthan gum causes bloating, so be warned.