Wednesday, January 19, 2011


Thanks to Martin Berkhan's Leangains, I found my new love - PROTEIN FLUFF! He makes his with casein protein, so it whips up better, so I used one of his blog reader's suggestion to whip up egg whites to soft peaks before adding the whey protein powder that I have here.

I tried chocolate with mashed frozen banana pieces first using skim milk, but it didn't get nearly as fluffy. The vanilla, above, is seriously the texture of meringue! I put it in the freezer in the hopes of exponentially increasing it's fluffy goodness. I'll let you know how it turns out.

In the meantime, if you want to experiment with this yummy, deceptively healthy snack, check out Martin's site - just do a search for "fluff."

Pictured above:
1.5 scoops EAS vanilla whey = approx 32 g protein
2 egg whites = about 6 g protein
ZERO carbs

100% yummy. Can't wait for my 9 p.m. snack!


Carol said...

Did you include the other ingredients from Martin’s recipe with the egg white mixture, or just the whey powder? What is your technique for incorporating the powder into the fluffy eggs? If I mix it in with the mixer, it goes totally flat. If I fold it in, it is rediculously tedious, it doesn’t get very smooth, and it still falls quite a bit. I would love to know if I am missing something. Thanks!

Jenn said...
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Jenn Diamond said...

Make it as posted - the egg whites are critical. Just like making meringue but you're adding whey or casein powder instead of sugar to make it fluff up!