This easy, 5-ingredient Strawberry Protein Fluff is the perfect macro-friendly snack or dessert option for warmer weather. The texture is creamy and thick, while still feeling light and airy. It’s also freezer friendly so you can meal prep a big batch for the week or month ahead! The recipe relies on freeze dried strawberries and strawberry Greek yogurt for the flavor – you can use sliced freeze dried strawberries and blend them up into a powder in your food processor or make it even easier with freeze dried strawberry powder.
Ingredients and Substitutions
Here’s what you’ll need to make the Strawberry Protein Fluff at home:
- Greek yogurt – I used Dannon Light and Fit Strawberry Cheesecake Greek Yogurt for this recipe to help reinforce the strawberry flavor and add a little bit of tangy cheesecake yumminess. Strawberry or vanilla flavored Greek yogurt will work well here, but I don’t recommend unflavored.
- Fat Free Cool Whip – Be sure to thaw it out first, but this is where you get a lot of creaminess and volume in this fluff recipe. You can certainly use one with a higher fat content for a richer flavor and texture. I threw this right in the blender to make it easy to mix in, but for maximum fluffiness, fold it in to the other blended ingredients in a big bowl using a spatula.
- Freeze dried strawberries – I like using freeze dried strawberries in this recipe since it adds a pretty pink hue and the most concentrated strawberry flavor you can get from a natural ingredient. I included some additional details below for tips on how to use frozen strawberries instead. You can also buy freeze dried strawberry powder to cut out a step and get the smoothest fluff possible.
- Casein protein powder – The key to getting a fluffy, creamy texture is the type of protein powder you use. Casein is key here – whey just won’t give you the same volume and texture. If you don’t have casein protein powder or don’t want to use it, you can sub it out with vanilla pudding mix. You could also try out a whey/casein blend, but I can’t promise it will turn out thick and creamy like the shake you see here.
- Milk – I used almond milk, but you can use whatever milk you prefer. You just need enough to help get things blended smoothly, but don’t go overboard or you’ll end up with a runny texture.
Can I Use Frozen Strawberries?
Totally! Turn this into an icy cold treat perfect for summer by substituting frozen strawberries for the freeze dried ones. The texture won’t be quite as smooth and you’ll need to add some extra milk to blend them completely, but you will get more volume than from freeze dried strawberries.
Try these amounts:
- 5-6 large strawberries
- 6-8 medium strawberries
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Recipe
Strawberry Protein Fluff
Ingredients
- 2 5.3 oz containers Dannon Light and Fit Strawberry Cheesecake Greek Yogurt
- 8 oz Fat Free Cool Whip
- 3/4 cup freeze dried strawberries, (23 grams)
- 2 scoops Dymatize Elite Vanilla Casein Protein Powder, (66 grams)
- 2 tbsp unsweetened vanilla almond milk
Instructions
- Add freeze dried strawberries to a high speed blender or food processor and pulse until the strawberries have created a fine powder.
- Add protein powder, Greek yogurt, and almond milk to the food processor and blend until smooth. Finally, add Cool Whip to the food processor and blend again until just combined.
- Serve with extra Cool Whip and graham cracker crumbs, if desired.
Tips & Tricks
Nutrition Information
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