*Disclaimer! This is A LOT of volume! Lol better bring a big appetite! This was the recipe I would use years ago during the deep depths of my cuts when my appetite was CRAZY!
Macros for the WHOLE Bowl w/out Toppings:
257 Cals, 13g Carbs, 5g Fat, 40g Protein
Ingredients for Jello:
2 Boxes Sugar Free Strawberry Jello Mix
2 Cups Boiling Water
2 Cups Cold Water
Ingredients for OREO Protein Fluff:
1 Cup (240ml) Unsweetened Almond Milk
45g Vanilla Whey/Casein Protein Powder
8g Sugar Free/Fat Free Cheesecake Pudding Mix
5g Zero Cal Sweetener
2g Xanthan Gum
Pinch of Sea Salt
Ice to Consistency
Directions:
1.) Bring 2 Cups water to a boil. Add your 2 boxes of sugar free jello mix to the boiling water and mix until combined. Then add in 2 cups of water and mix together. Add to the fridge for a few hours to set. I did mine in the morning so I had it ready for dessert that night.
2.) You will want to hold off making your cheesecake protein fluff until the jello is set. But once the jello is set, add all your ingredients into your food processor (besides ice) and pulse to combine. Then set on a high speed and start adding in your ice. Keep adding ice till you reach the consistency you want. I’d say I used about 12-16 ice cubes.
3.) Then once fluff is smooth and like a cool whip consistency, add to the top of your jello bowl. Then add your toppings and enjoy! I usually like to break up the jello and mix with the cheesecake fluff!