Egg White Frozen Blueberry Fluff {High Protein, Dairy Free, Gluten Free, No Sugar Added}
Delicious frozen blueberry dessert with simple, high protein, whole food ingredients! All you need is blueberries, egg whites, and cream of tarter! YUM!
Jump to RecipeCalories and macros For the entire recipe, 119 calories 9 g protein 21 g carbs and 0 g of fat
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How to make this high protein frozen blueberry treat
You guys! This frozen delicious dish is basically made with egg whites and blueberries. That makes it a dairy free, low sugar, high fiber, delicious frozen dessert. Just like Ice cream, but healthier!
I decided to not FULLY freeze this. But instead, I froze it only for two hours exactly. This way it was still soft and fluffy.
For this blueberry recipe I used
- 1 cup blueberries – So high in fiber, and so good for you!
- 1/2 cup water
- One squeeze of lemon juice
- One tablespoon zero calorie sugar– I’ve been using a lot of Lakanto Monk fruit sugar, but I’m also starting to experiment with sucralose! It’s much less expensive at my grocery store, and definitely gentler on your stomach if sugar alcohols make your stomach ache! Also, fewer carbs! The Monk fruit has 8 grams of carbs per two teaspoons!
Put all ingredients in a small pot. Boil for two to three minutes. Blend with a small immersion blender or in a regular blender. Return to heat and boil for 10 more minutes.
- 2 egg whites – Warning: Don’t use liquid egg whites. They never create soft peaks for me. Whole eggs separated is the way to go!
- 1/2 tsp cream of tartar – This helps the stiff peaks to form.
Whip egg whites and cream of tartar until stiff peaks form.
Slowly pour in blueberry mixture and continue to whip with hand mixer until incorporated.
Add to freezer safe dish and put in freezer for 2 hours. No longer is needed. Remove from freezer stir and eat.
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Egg White Frozen Blueberry Fluff
Ingredients
In small saucepan, bring to a boil:
- 1 cup blueberries
- 1/2 cup water
- 1 squeeze lemon juice
- 1 tablespoon zero calorie sugar sucralose or erythritol
Whip until stiff peaks form:
- 2 medium egg whites
- 1/2 teaspoon cream of tarter
Instructions
- Put blueberries, water, lemon juice, and sweetener in a small pot. Boil for two to three minutes. Blend with a small immersion blender or in a regular blender. Return to heat and boil for 10 more minutes.
- Whip egg whites and cream of tartar until stiff peaks form. Slowly pour in blueberry mixture and continue to whip with hand mixer until incorporated.
- Add to freezer safe dish and put in freezer for 2 hours. No longer is needed. Remove from freezer stir and eat.
Nutrition
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