Facebooktwitterredditlinkedinmail
image_printPrint Page
Diabetes Bites Newsletter

Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes

Protein Fluff

Original Recipe: theconsciousplantkitchen.com

EQUIPMENT:

  • 1 High-power Blender
  • Measuring Cups and Spoons

INGREDIENTS:

  • 10.5 oz Ice Cubes equivalent 2 cups
  • 3/4 cup Unsweetened Almond Milk (or alternative milk of choice)
  • 1.4 oz Chocolate Pea Protein Powder equivalent 1 scoop
  • 2 tablespoons PB2 Powdered Peanut Butter or more protein powder
  • 1/2-3/4 teaspoon Xanthan Gum or 2 teaspoons of ground psyllium husk
  • 1 tablespoon Sweetener of Choice maple syrup or sugar-free erythritol if low-carb

TO SERVE – optional:

  • 1-2 tablespoons Dark Chocolate Chips
  • 1 teaspoon Peanut Butter (Unsalted)
  • 1 teaspoon Chopped Peanuts

        DIRECTIONS:

            1. In a high-speed blender, Vitamix-style (you need the tamper attachment for this recipe, otherwise, use a food processor): add ice cubes, almond milk, protein powder, powdered peanut butter, and sweetener of choice.
            2. Blend/process on the high-speed setting for about 1 minute, stopping the food processor if needed to scrape down the sides of the bowl or use the blender tamper attachment to push down the mixture next to the blade to encourage blending. Repeat until all the ice is processed into a creamy mixture.
            3. Stop the food processor/blender and add 1/2 teaspoon xanthan gum (or 2 teaspoons of ground psyllium husk), and process/blend 30 seconds on high speed until it turns into a fluffy mixture. Add the extra 1/4 teaspoon of husk/gum if the mixture doesn’t fluff as much as you like. But watch out! Adding too much of these ingredients turns the mixture slimy, and some people may find it difficult to digest. If too slimy, add more almond milk to compensate.
            4. Serve immediately, don’t store in the fridge or freezer.

            JENNY’S PRO-TIPS:

            • This is a new favorite of mine as well as my family. It is very similar to soft-serve chocolate ice cream without all the impact on BG – super yummy and filling too.
            • I used Sun Warrior Vanilla protein powder which is low-carb and very mild flavor. I added 2 Tbsp unsweetened cocoa powder for the “chocolate” instead of a chocolate protein powder. I used Xantham gum instead of Psyllium powder. I used Birch Benders Vanilla Maple syrup (free of erythritol) and didn’t add any of the optional “toppings” noted at the end. It makes a HUGE portion and I equally split it between 2 kids and my husband and felt like I still had a large portion to eat myself.
            • I bolused for this with a type of extended bolus over 3 hours – counted half the protein in my portion (8g for a ¼ of the recipe = 4g) and 1g of carb for a total of 5g.
            • I saw no impact at all on my BG – super win for such a yummy treat!!
              image_printPrint Page