Pistachio Fluff

This pistachio fluff is a light, retro-inspired dessert salad made with whipped cream, pistachio protein powder, fresh strawberries, and toasted coconut. Make it at least an hour ahead so it has time to chill and set.

Course Dessert, Side Dish

Cuisine American

Keyword gluten free recipes, keto recipes, low carb recipes, pistachio fluff, Protein Powder Recipes, sugar free recipes, summer BBQ, summer salad, watergate salad

Prep Time 20

Chill Time 1

Total Time 1 20

Servings servings

Calories 268.76kcal

Author Olivia Wyles

Ingredients

2 large eggs separated for whites, room temperature (¼ cup egg whites)
2 tablespoon sugar-free powdered sweetener
2 cups heavy cream
½ cup pistachio protein powder
1 cup strawberries diced
¼ cup walnuts, pecans, or pistachios chopped & toasted
¼ cup unsweetened shredded coconut toasted

Cups - Metric

Instructions

Separate eggs carefully, if using whole eggs instead of egg whites from a carton. Tip: Be careful not to get any yolk in the whites or they will not whip.
In the work bowl of a stand mixer, whip the egg whites on medium speed until they begin to look foamy, about 5 minutes. Then with the mixer running on low, sprinkle the powdered sweetener over the eggs, about 2 minutes.
Turn the speed to high and continue whipping until the eggs hold stiff peaks but still look glossy, about 3-4 minutes. (See notes)
Set the whipped egg whites aside.
Whip the heavy cream until it holds soft peaks, about 2 minutes. Remove half of the whipped cream from the bowl and set aside.
Sprinkle pistachio protein powder over the whipped cream in the bowl and beat on medium speed until it is incorporated and the mixture is beginning to stiffen, about 1-2 minutes.
Remove the bowl from the mixer and fold in the strawberries, walnuts, and coconut.
Gently fold in the reserved whipped cream.
Gently fold in the beaten egg whites in two batches, being careful to keep them as aerated as possible. Cover and refrigerate for at least 1 hour.
Top and serve with favorite toppings like more whipped cream, pistachios, and strawberries.

Video

Notes

If egg whites are not holding stiff peaks after 10 minutes of whipping, there is some unwanted yolk (or fat) that is keeping it from whipping properly and you’ll have to start over. Wipe the work bowl and whisk attachment of stand mixer with lemon juice. It should help remove any unwanted fat in your stand mixer work space. Also, make sure the eggs are room temperature before starting the recipe.

The egg whites in this dish are not cooked so pasteurized egg whites are the safest option for anyone who may be immunocompromised. Cartons of pasteurized egg whites can be found in the dairy section of many well-stocked grocery stores.

Nutrition