Cookies & Cream Protein Whipped Topping
This protein-rich whipped topping is packed with cookies & cream flavor and is the perfect topping on fruit for a light yet satisfying snack or dessert.
Servings: 6
Ingredients
- 13.5 fl oz can coconut milk
- 1 scoop Orgain Plant-Based Protein Powder, Cookies & Cream
- 1 tbsp granulated sugar of choice (e.g. coconut sugar, white sugar), more or less to taste
- 1 tsp vanilla extract
- 1/4 cup fresh strawberries or other seasonal fruit
Instructions
- Place your coconut milk in the refrigerator upside down, and chill overnight.
- Before whipping, chill a large mixing bowl in the freezer for 5-10 minutes.
- Take the coconut milk out of the refrigerator and flip right side up before removing the lid. Scoop out the hardened cream at the top only into the chilled mixing bowl. Reserve the liquid.
- Using an electric hand mixer, beat the coconut cream for 30-60 seconds. Add protein powder, sugar, and vanilla extract, and mix until creamy and smooth – about 60-90 seconds. Taste for sweetness and adjust as needed.
- Divide fruit into bowls, and top with ¼ cup whipped cookies and cream.
- Refrigerate leftover whipped cream. Thin out as needed with reserved coconut liquid.
Nutrition Facts
Serving size: 1/4 cup | Amount Per Serving: Calories 70 | Total Fat 5g | Sat. Fat 4.5g | Cholesterol 0mg | Sodium 30mg | Total Carbohydrate 4g | Fiber 0g | Total Sugars 2g (Includes 2g Added Sugars) | Protein 2g | Vitamin D 0% DV | Calcium 2% DV | Iron 6% DV | Potassium 2% DV
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Storage: Refrigerated whipped cream will keep well in the fridge for 1-2 weeks.
