This protein fluff tastes almost like frosting

jflongo
jflongo Posts: 289 Member
in Recipes
I decided to make a new twist on my protein fluff and added some White Chocolate Jello Sugar Free Pudding. This tastes almost like frosting, pretty good and will definitely be making it again.

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Replies

  • DoubleUbea
    DoubleUbea Posts: 1,115 Member
    You blended all the ingredients?

    Whenever I put yogurt into a blender or food processor it seems to break apart. (I don't know how to describe it, it has been a while.) I usually mix yogurt by hand.
  • pinggolfer96
    pinggolfer96 Posts: 2,248 Member
    DoubleUbea wrote: »
    You blended all the ingredients?

    Whenever I put yogurt into a blender or food processor it seems to break apart. (I don't know how to describe it, it has been a while.) I usually mix yogurt by hand.

    How do you break yogurt?🧐🤷‍♂️🤨
  • DoubleUbea
    DoubleUbea Posts: 1,115 Member
    As I said I don't know how to describe what happens, it gets very watery, loses its thick property.
  • pinggolfer96
    pinggolfer96 Posts: 2,248 Member
    DoubleUbea wrote: »
    As I said I don't know how to describe what happens, it gets very watery, loses its thick property.

    Could be from the increased heat due to the friction of the blades if your only putting yogurt in there with room temp ingredients

  • DoubleUbea
    DoubleUbea Posts: 1,115 Member
    That would make sense, I will have to refrigerate the bowl, the blades and the other ingredients to verify. For now I will fold in the yogurt.
  • jflongo
    jflongo Posts: 289 Member
    Sorry all, I didn't see these posts. I use a hand mixer and mix it for about 3 - 5 minutes. What kind of yogurt are you using? Make sure it's a thick and creamy one. Chobani and Fage are both great.
  • febacon22
    febacon22 Posts: 3 Member
    I believe the problem is using a blender or food processor. Blade is too fast. It most likely is what is breaking down the consistency of the yogurt. I especially think this since the OP indicates they use a hand blender (i.e. beaters).
  • jflongo
    jflongo Posts: 289 Member
    edited October 2018
    I just made a Chocolate Version of this too, it turned out pretty good. I didn't have quite a cup of yogurt left, plus I had to use a mix of things. I was out of Chocolate Protein Powder, and was almost out of Vanilla Protein Powder too. So used a mix of Vanilla and Cookies and Cream. I also added in a little cocoa powder and a little more Truvia.

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  • jflongo
    jflongo Posts: 289 Member
    Here is another monster version with PB2 in it. You could dial back the protein powder a little and get it under 500 calories.

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  • DoubleUbea
    DoubleUbea Posts: 1,115 Member
    fegriffith wrote: »
    I believe the problem is using a blender or food processor. Blade is too fast. It most likely is what is breaking down the consistency of the yogurt.)
    That makes the most sense, when I was using it I used a Magic Bullet. I wanted to chop up the other ingredients.

  • sexycowgirl13
    sexycowgirl13 Posts: 2 Member
    What is Truvia?
  • kami3006
    kami3006 Posts: 4,979 Member
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  • debrakgoogins
    debrakgoogins Posts: 2,033 Member
    I have done something similar to actually make frosting. I use cheesecake flavored pudding. It is wonderful.
  • DoubleUbea
    DoubleUbea Posts: 1,115 Member
    sexycowgirl13 wrote: »
    What is Truvia?

    It is a natural calorie free sweetener, it is very good. You can't use it for baking, they have a baking blend which I believe is partially sugar. You can use the regular in most cold foods.
  • jflongo
    jflongo Posts: 289 Member
    debrakgoogins wrote: »
    I have done something similar to actually make frosting. I use cheesecake flavored pudding. It is wonderful.

    I have probably made 10 variations of this now and they all have been good.

    I have used Chocolate Sugar free Pudding, White Chocolate Sugar Free Pudding, Cheesecake Sugar Free Pudding, PB2 mixed in, Vanilla Protein Powder, sometimes Chocolate Protein Powder, sometimes add Cocoa and Cinnamon.

    All the variations I have done, all have turned out pretty good.

    I'm thinking about getting a low cal whipping cream, and making a dessert out of this in a glass, where you do layers. If I do, I'll post pictures.
  • kkempken52
    kkempken52 Posts: 2 Member
    I have a question, is this recipe to be eaten alone or with something else? It sounds delicious and will potentially satisfy my sweet tooth. Thank you!
  • jflongo
    jflongo Posts: 289 Member
    kkempken52 wrote: »
    I have a question, is this recipe to be eaten alone or with something else? It sounds delicious and will potentially satisfy my sweet tooth. Thank you!

    I eat it alone all of the time. But was thinking about layering it with low cal whipped cream as a change up.
  • ecjim
    ecjim Posts: 1,001 Member
    I'm saveing this thread - that suff sounds good - I'm easing into a bulk now & that might make a good snack
  • jflongo
    jflongo Posts: 289 Member
    ecjim wrote: »
    I'm saveing this thread - that suff sounds good - I'm easing into a bulk now & that might make a good snack

    I still eat this every day, lately I've been doing this, since I have 2 boxes of sugar free chocolate pudding mix and I'm out of the rest.

    4 OZ Almond Milk
    170g Greek Yogurt
    18g PB2
    11g Sugar Free Chocolate Pudding
    5 g unsweeteneed Cacoa Powder
    10 g truvia
    couple dashes of salt
    60g protein vanilla powder

    Then use a mixer to mix it all, and I have been adding in 28g Lilly's Dark Chocolate chips into it

    I basically see what I have and mix and match it, always turns out pretty good

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