In a classic case of “Miss Smart mentions something in a post that everyone asks about, and she swears she’ll have the recipe up in a ‘few days’ but then forgets to blog about it“–
–I completely teased you two weeks ago with something quick, easy, and scrumptiously fun…and then never blogged about it.
Oops. (And sadly for you, Debbie , I’m still not talking about the sweet broccoli slaw crusts.)
This Raspberry Protein “Whipped Cream” is really just a raspberry-flavored riff– –on the Vegan Apple Pie Whipped Cream I made as part of X is for Xantham Gum week in the Meatless Mondays A-Zchallenge .
The new version adds protein powder for a little extra oomph.
It isn’t exactly light and airy like ‘real’ whipped cream–
–but it gives you the feeling of delicious creamy sweetness for topping baked goods.
Of course, you could just consider it super thick and volumized protein goop.
And there is certainly nothing wrong with that. Raspberry Protein Whipped Cream
2 Tbsp. raspberry juice (from thawed frozen berries) or 2 heaping Tbsp. thawed frozen berries
5 drops liquid stevia–I use NuNaturals –or sweetener of your choice
2 tsp. guar or xantham gum
Combine all ingredients, except xantham gum, in a blender or smoothie maker. Process until smooth.
Working quicky, add xantham gum and process until thickened.
Refrigerate for even thicker consistency.
Maybe it is the fact that it’s made like a smoothie.
Maybe it is the inclusion of the oddly fun and almost scientifically bizarre xantham gum.
But probably just because of the fact that it is a freakish way to utilize protein powder.
Whichever reason you choose, I’m pretty sure Laura would approve of this Strange But Good concoction.