Pistachio Fluff

Pistachio fluff is a retro delight served as a salad or a dessert. Unlike the old-fashioned version, this dish packs a punch of protein and nutrients instead of sugar. It tastes light and fresh and will be a welcome addition to any spring meal.
Keyword Chef Taffiny Elrod, pistachio
Recipe Creator Chef Taffiny Elrod
Prep Time 20 minutes
Chill Time 1 hour

Yields:

8 servings (103 grams or 3.6 oz per serving)

Ingredients:

  • 2 large egg whites room temperature
  • 2 tablespoons powdered sweetener
  • 2 cups heavy cream
  • 1 serving Pistachio Keto Chow
  • 1 cup 5 ounces diced strawberries
  • 1/4 cup 1 ounce toasted, chopped walnuts, pecans, or pistachios
  • 1/4 cup 1/2 ounce toasted, shredded coconut

Directions:

  • In the work bowl of a stand mixer, whip the egg whites on medium speed until they begin to look foamy. Then with the mixer running on low, sprinkle the powdered sweetener over the eggs.
  • Turn the speed to high and continue whipping until the eggs hold stiff peaks but still look glossy.
  • Set the beaten eggs aside.
  • Whip the heavy cream until it holds soft peaks. Remove half of the whipped cream from the bowl and set aside.
  • Sprinkle the Keto Chow over the whipped cream in the bowl and beat on medium speed until it is incorporated and the mixture is beginning to stiffen.
  • Remove the bowl from the mixer and fold in the strawberries, walnuts, and coconut
  • Gently fold in the reserved whipped cream.
  • Finally, gently fold in the beaten egg whites in two batches, being careful to keep them as aerated as possible. Transfer the pistachio fluff to a serving bowl, cover with plastic wrap and refrigerate for at least one hour.
  • Store in an airtight container in the refrigerator for up to three days.
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 Facts
Pistachio Fluff
Serving Size
 
1 serving
Amount per Serving
Calories
268.76
% Daily Value*
Fat
 
25.59
g
39
%
Saturated Fat
 
15.36
g
96
%
Trans Fat
 
0.74
g
Polyunsaturated Fat
 
2.71
g
Monounsaturated Fat
 
5.82
g
Cholesterol
 
68.74
mg
23
%
Sodium
 
137.49
mg
6
%
Potassium
 
321.65
mg
9
%
Carbohydrates
 
8.94
g
3
%
Fiber
 
1.89
g
8
%
Sugar
 
3
g
3
%
Sugar Alcohol
 
3.8
g
Net Carbs
 
3.26
g
Protein
 
6.73
g
13
%
Vitamin A
 
1002.79
IU
20
%
Vitamin C
 
26.61
mg
32
%
Calcium
 
140.04
mg
14
%
Iron
 
0.61
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
pistachio fluff

Ingredients:

  • 2 large egg whites room temperature
  • 2 tablespoons powdered sweetener
  • 2 cups heavy cream
  • 1 serving Pistachio Keto Chow
  • 1 cup 5 ounces diced strawberries
  • 1/4 cup 1 ounce toasted, chopped walnuts, pecans, or pistachios
  • 1/4 cup 1/2 ounce toasted, shredded coconut
Nutrition Facts
Pistachio Fluff
Serving Size
 
1 serving
Amount per Serving
Calories
268.76
% Daily Value*
Fat
 
25.59
g
39
%
Saturated Fat
 
15.36
g
96
%
Trans Fat
 
0.74
g
Polyunsaturated Fat
 
2.71
g
Monounsaturated Fat
 
5.82
g
Cholesterol
 
68.74
mg
23
%
Sodium
 
137.49
mg
6
%
Potassium
 
321.65
mg
9
%
Carbohydrates
 
8.94
g
3
%
Fiber
 
1.89
g
8
%
Sugar
 
3
g
3
%
Sugar Alcohol
 
3.8
g
Net Carbs
 
3.26
g
Protein
 
6.73
g
13
%
Vitamin A
 
1002.79
IU
20
%
Vitamin C
 
26.61
mg
32
%
Calcium
 
140.04
mg
14
%
Iron
 
0.61
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • In the work bowl of a stand mixer, whip the egg whites on medium speed until they begin to look foamy. Then with the mixer running on low, sprinkle the powdered sweetener over the eggs.
  • Turn the speed to high and continue whipping until the eggs hold stiff peaks but still look glossy.
  • Set the beaten eggs aside.
  • Whip the heavy cream until it holds soft peaks. Remove half of the whipped cream from the bowl and set aside.
  • Sprinkle the Keto Chow over the whipped cream in the bowl and beat on medium speed until it is incorporated and the mixture is beginning to stiffen.
  • Remove the bowl from the mixer and fold in the strawberries, walnuts, and coconut
  • Gently fold in the reserved whipped cream.
  • Finally, gently fold in the beaten egg whites in two batches, being careful to keep them as aerated as possible. Transfer the pistachio fluff to a serving bowl, cover with plastic wrap and refrigerate for at least one hour.
  • Store in an airtight container in the refrigerator for up to three days.
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.

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