Hey man, just a tip, it’s hard for egg whites to form soft peaks when you add all those solids in at the beginning. I recommend whipping egg whites (at room temp) by themselves and adding a little sugar (optional) very gradually can help stiffen your egg whites much faster than your current method. Then, just incorporate the rest of the blended ingredients with a spatula gently so that the eggs don’t deflate. Never tried it, but I’ve seen many chefs make meringue like that.
badrrharri No but you wanna get whey isolate. Purest form. You can use a good pea protein instead of whey as it digest a little slower before bed if you really wanted.
This is fantastic! Seriously what the hell, the amount of volume you get for so few calories!! Crazy! I substituted psyllium for xanthan as that is what I had home, worked fine, thick and fluffy
Just discovered this; it looks like something I would only be able to taste in a dream. I love light and fluffy desserts. I think I want to try and freeze it.
@@diesertyp7822 Ew, no, ridiculous assumption. It's called soft-serve; the lightest, creamiest, chill treat that beats out all hard ice cream but is difficult to create at home.
Dang Michael.... I have followed you for years and I thought Coach Greg was the OG Protean Ice cream guy.... but dang you were way ahead of the game!! Come back to RU-vid some day!
even a better tip is add 7g of sugar free pudding mix with some guar or xantham gum to greek yogurt and some cashew milk and sweetner or some cinnamon and put it in the freezer for a bit too harden up and expand and holy cow its amazing, i usually top with magic spoon cereal and some zero calorie chocolate sauce and some fruit
I could eat like 5 tablespoons before i nearly puked because i got so full xD Taste was a bit overhyped, Will do this again(after i finish this batch, wich Will take A while!)
Gosh damn it western fitness youtubers :D How many times i gotta tell you here in eastern European Slovakia they dont sell Xantan gum or even EGG WHITES in the grocery store :( Most western protein recipes are then useless for me .. and i bet for many more.
I tried using xanthan gum for the first time over the weekend. I used a full protein scoop sized portion in a small blender and... the friggin blender wouldn't close or crush my ice because the xanthan gum expanded like styrofoam 🤣 When I saw you only add a teaspoon, I knew I messed up lol.
Instead of using xanthan gum you can use gelatin or gelatin powder or arabic gum or something like that also you can make a protein shake and add some soaked-and melted gelatin to it to create kind off a gel substancy (if you mix it well after cooling) bakery tips ;)
Yeah and add a banana too for more thickness, natural sweetness and flavor (strawberries are kinda "meh" sometimes) and it's a good combo with the strawberries!!!!
Definitely looks good. I need some Xanthan gum... I got just about everything else that I need already. So cool! Definitely gonna thumbs up for the second time you had to make it. Instead of letting the other one sit out you could have ate it for one of your meals that day. I know I would have. Is it possible to know how much protein is in it? Thanks again!
Whatever you don't finish toss in the freezer and after a few hours it gets like ice cream. The longer you leave it in there for the harder it'll get, but it softens up pretty quickly regardless. I can't ever finish the whole thing either and that's what I always do with what's left. ;)
Another good “fluff” desert is to just get a brown sugar oatmeal packet add water to where all the oats are wet, so not too much water, stick it in the microwave for a minute, then add Greek strawberry yogurt or whatever flavor as long as it’s Greek, mix and enjoy! (You could also add cottage cheese to pack in more protein)
Thank you for the dessert protein vibes ;) I have one technical question for you: please tell me how do we add a square to put in the nutrition facts; if you could just tell me I will love you forever. Namaste
Mountain Flower you can pasteurize eggs yourself, basically put them in a little glass dish and put that dish in a pot of boiling water for C amount of time, google will help
I just use pasteurized eggs whites.. about a cup, a cup of frozen strawberries and whey protein isolate. I use just my blender for this and it fluffs up to triple the size. Think egg whites beating for meringue...You can use both a blender and a hand blender, like he has done. It truly makes it so fluffy and full of protein, so low in carbs around 7g from the strawberries and maybe 2g from the Whey Protein Isolate. I prefer this over using Xanthan gum, it doesn't bloat you and is less in both carbs and calories and is soooo yum!!! A healthier alternative to Xanthan gum would be Cream of Tartar.
guar gum or you could melt a little gelatin and let it cool to room temp then mix it in, like maybe a tablespoon worth. post if you try and how it turns out :)
Okay, don't hate on me, but can I use whey instead of casein and sub cornstarch for xanthan? I'm all out of xanthan and I want me some protein fluff tonight. xD I'm actually NOT cutting, but this looks so freaking good, and being a fit chick, lol, I'm always hungry.
