Ingredients

  • 1 ½ cups Frozen Strawberries (slightly thawed for easier blending)

  • 1 scoop Vanilla or Strawberry Whey Protein Powder (Casein/Whey blends work best for thickness)

  • ¼ cup Fat-free Greek Yogurt

  • 2 tbsp Sugar-free Cheesecake Pudding Mix (dry powder)

  • ¼ cup Unsweetened Almond Milk (add more slowly if needed)

  • Optional: 1 tsp Xanthan Gum (for extra “fluff” and stability)

  • Topping: 1 crushed low-carb graham cracker or fresh strawberry slices

Instructions

  1. Prep the Base: Place the frozen strawberries and almond milk into a high-powered blender or food processor. Pulse until the berries are broken down into a thick, slushy consistency.

  2. Add the Core: Add the protein powder, Greek yogurt, and cheesecake pudding mix. If you are using xanthan gum, add it now.

  3. The First Blend: Blend on high for about 1 minute until the mixture is smooth. At this stage, it will look like a thick smoothie.

  4. Whip It Up: Switch to a stand mixer with a whisk attachment (or use a hand mixer). Whip the mixture on high speed for 3 to 5 minutes. This is where the magic happens! The air incorporates into the protein and xanthan gum, causing the volume to double or triple.

  5. Serve: Scoop the fluff into bowls. Top with crushed graham cracker bits and fresh strawberries for that authentic cheesecake experience.

Pro-Tip

For the best texture, eat this immediately. Because it is filled with air, it may lose its “fluff” if left in the fridge for too long!