Introduction
Peaches and cream protein fluff is a light, airy, dessert-like treat that feels indulgent but is built for nutrition. Inspired by classic fruit-and-cream desserts, this version transforms juicy peaches into a whipped, mousse-like texture using protein-rich ingredients. It’s especially popular in fitness circles because it delivers volume, sweetness, and creaminess with minimal calories and carbs.
Nutritional Information (per serving – large bowl)
Calories: 180–220
Protein: 20–25g
Carbohydrates: 8–12g (low net carbs depending on sweetener)
Fat: 3–5g
Fiber: 2–3g
Sugar: 5–7g (mostly natural from peaches)
Love This Recipe? Don’t Lose It!
Sign up with your email and get this recipe sent straight to your inbox. You’ll also receive our best recipes every week!
Website
Your Email…
SUBSCRIBE
We use your personal data for interest-based advertising, as outlined in our Privacy Notice.
Ingredients
Base
1 cup frozen peaches (sliced)
1 scoop vanilla protein powder
1/2 cup plain Greek yogurt (or dairy-free alternative)
1/4 cup unsweetened almond milk
Fluff & Volume Boosters
1/2 tsp xanthan gum (key for fluff texture)
1–2 tbsp powdered erythritol or monk fruit sweetener
Ice cubes (1–2 cups for volume)
Flavor Enhancers
1 tsp vanilla extract
Pinch of salt
Optional: cinnamon or nutmeg
Instructions
Prepare Ingredients
Use frozen peaches for best texture. If fresh, freeze them for at least 2–3 hours.
Blend Base
Add peaches, protein powder, Greek yogurt, and almond milk into a high-speed blender.
Add Fluff Agents
Add xanthan gum, sweetener, vanilla, and salt.
Whip It Up
Blend on high speed while gradually adding ice cubes. Continue blending for 1–3 minutes until the mixture expands and becomes thick and fluffy.
Adjust Texture
Too thick? Add a splash of almond milk
Too thin? Add more ice or a pinch more xanthan gum
Serve Immediately
Enjoy right away for maximum fluffiness.
Methods & Tips
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
