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Cherry Cheesecake Dip
Makes 2 Servings. Each Serving: 263 Calories; 31C/7F/19P - 5 Fibre
Ingredients
- 1 Scoop Vanilla protein powder
- 5 g Xantham gum
- 120 ml Almond milk
- 90 g Fat free cream cheese
- 60 g Light cool whip (I used the aerosol version as that was all we could find)
- 210 g Frozen cherries thawed
- sprinkle Sweetener (as desired)
Instructions
Protein Fluff
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Start by making the protein fluff. To do so, blend the protein powder, almond milk and xantham gum in a mixing bowl with a hand blender for 4-8 minutes or until it has quadrupled in size.
Cherry Cheesecake Dip
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To the now mixed protein fluff, stir in the fat free cream cheese and light cool whip until evenly combined.
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Top the dip with the thawed cherries and enjoy!