Pumpkin fluff
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Sidesteal
Posts: 5,510 Member
Shout out to _Bro and Acg67 for inspiring this. I've heard about fluff but never actually made it, those two guys convinced me Apparently Fluff was created in sweden by some pro BBers but without going into too much detail, you NEED to make this. It's ridiculous and very filling. Wifey and I just came up with this recipe, I'm sure it's been done before but w/e -- I just want to share this:
Pic fail?
You will need the following ingredients:
1 electric mixer
1 large mixing bowl
1 large empty stomach or several friends, or containers.
1 cup FROZEN pumpkin. I use Libby's canned.
8 packets of splenda
1tsp cinnamon
1/2 cup Egg Whites or 3 egg whites
A quick sprinkle of nutmeg
1/2c skim milk
1 tsp Xanthan Gum
2 scoops of EAS Vanilla Whey.
Now, you can probably use other Whey's and Casein should work great, but truth be told Fluff seems to be finnicky in that some brands of Whey won't fluff easily (hence the Xanthan Gum). I recommend Casein or a whey that has some egg protein in it, but you will have to experiment.
Throw all the above into a mixing bowl. You should break up the frozen pumpkin first. Put the mixer on low just until the pumpkin is broken into small peices and then CRANK THAT MUG to full throttle.
Mix for about 7 to 9 minutes, roughly.
TOTAL macros:
465kcal 40 CHO 6 FAT 67 PRO.
Now, the picture I posted is showing roughly ONE THIRD of the yield from the above. So, that tub is about 155 calories give or take.
Taste? RIDICULOUS, otherwise I wouldn't have spent this time posting this. I'm still eating it as I type this.
See Leangains.com for other fluff ideas.
Pic fail?
You will need the following ingredients:
1 electric mixer
1 large mixing bowl
1 large empty stomach or several friends, or containers.
1 cup FROZEN pumpkin. I use Libby's canned.
8 packets of splenda
1tsp cinnamon
1/2 cup Egg Whites or 3 egg whites
A quick sprinkle of nutmeg
1/2c skim milk
1 tsp Xanthan Gum
2 scoops of EAS Vanilla Whey.
Now, you can probably use other Whey's and Casein should work great, but truth be told Fluff seems to be finnicky in that some brands of Whey won't fluff easily (hence the Xanthan Gum). I recommend Casein or a whey that has some egg protein in it, but you will have to experiment.
Throw all the above into a mixing bowl. You should break up the frozen pumpkin first. Put the mixer on low just until the pumpkin is broken into small peices and then CRANK THAT MUG to full throttle.
Mix for about 7 to 9 minutes, roughly.
TOTAL macros:
465kcal 40 CHO 6 FAT 67 PRO.
Now, the picture I posted is showing roughly ONE THIRD of the yield from the above. So, that tub is about 155 calories give or take.
Taste? RIDICULOUS, otherwise I wouldn't have spent this time posting this. I'm still eating it as I type this.
See Leangains.com for other fluff ideas.
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Replies
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Interesting....how do you store the leftovers? Or can you?0
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Interesting....how do you store the leftovers? Or can you?
I typically put them in the freezer.
Freezing it will make an interesting substance. It's not quite ice cream, it's not quite sorbet, but it's frozen and delicious.0 -
I got excited until I realized I have no vanilla. I'm about to place an order to try some Trutein Vanilla which is a blend (casein, whey, egg) as well as some XF Vanilla which is straight casein. I've missed you vanilla. I'll be giving your recipe a try.0
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where do you get the xanthan gum??0
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Go to the section of the grocery store that sells Bob's Red Mill products. Chances are you will find it there. It's roughly 8 - 9 dollars for a bag, but that bag will last you quite a while.0
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That looks delicious and that's a huge, awesome serving. I might do a variation to make it even lower carb. I think it's worth noting to others who might not realize that there's a different to not buy Libby's pumpkin PIE mix... to get the PURE canned pumpkin. Major difference!
Thanks for the recipe!!!0 -
This sounds amazing!!0
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bump.0
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As a baker myself I would recommend that you whip the egg whites and splenda (or other sugar substitute) first until you get the firm peaks (like the meringue on a lemon meringue pie). Then fold in the other ingredients and you'll have an awesome fluff!
BTW thanks for sharing!0 -
Sounds great! Thanks for sharing!0
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interesting...
I have a recipe I make for Pumpkin Fluff but it's no where near what your ingredients are..lol. (but looks the same!)
It's lovely dipped with apple wedges or graham crackers.0 -
I make mine very different, I think I got the recipe from Weight Watchers a couple years back. My recipe isn't as dense or protein packed, but its light and fluffy!
1 can pumpkin
1 small box sf instant vanilla pudding mix
1 container of fat free or lite cool whip
cinnamon, nutmeg, splenda to taste
Mix all the ingredients together and enjoy.0 -
That seems like an awesome idea. I might have to give that a shot!0
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I make mine very different, I think I got the recipe from Weight Watchers a couple years back. My recipe isn't as dense or protein packed, but its light and fluffy!
1 can pumpkin
1 small box sf instant vanilla pudding mix
1 container of fat free or lite cool whip
cinnamon, nutmeg, splenda to taste
Mix all the ingredients together and enjoy.
Love the easy/basic ingredient version! Do you have nutritional info?0 -
I'll have to try this. I've made something similar with Jello Fat-Free vanilla pudding. Just add a can of pumpkin (pure) to it and some pumpkin pie spices and the 1% milk. Whip it up and there it is! I would have to look up the calories but it is very, very low and delicious as well.0
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bump0
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You need to make it like this. My recipe using the same concept. I mainly tackled this issue of "making your own ice cream" because Arctic Zero ice cream got really expensive.
http://www.myfitnesspal.com/topics/show/403233-lost-96lbs-and-made-top-10-in-physique-contest - PAGE 8-9 of the forum thread shows how I was able to make pumpkin ice cream and strawberry oatmeal cookie ice cream. My next project is Cookie Crisp N Cream Ice Cream0 -
100 calories for 1/2 a cup0
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