If you’re in the mood for pumpkin cheesecake and don’t feel like baking, try pumpkin cheesecake cottage cheese whip.
This simple recipe has two main ingredients: cottage cheese and pumpkin. We know and love the protein powerhouse cottage cheese.Canned pumpkin is high in vitamins, potassium, and fiber (1). So this dessert is as packed with nutrition as it is with flavor.
Just be sure not to mix canned pumpkin into the pumpkin pie filling. Pumpkin pie filling, also sold in an orange-labeled can, is loaded with added sugar. Canned pumpkin is just plain pumpkin puree.
This easy dessert is perfect for low-effort dinner nights or any time you want a dessert that’s not too sweet. Blend until smooth and creamy, add the toppings of your dreams. We like an extra sprinkle of pumpkin spice, toasted pecans nuts, or maybe a little whipped cream. Voila: you have the ultimate fall cheesecake, made only from items you probably already have in your pantry.
Check out our video to see how we did it and get more topping inspo. And if you want more recipes, including ones to support immune health this fall and winter, explore over 2,000 recipes at MyFitnessPal app.
Pumpkin Cheesecake Cottage Cheese Whip
Serves 1
Ingredients:
- ½ cup low-fat cottage cheese
- ½ cup canned pumpkin
- ½ teaspoon pumpkin spice
- ½ teaspoon of Stevia sweetener
Direction:
- Combine all ingredients in a food processor.
- Blend until you reach your desired consistency.
- Pour the mixture into a bowl, cup or mug.
- Top with your favorite toppings and enjoy!
Estimated Nutrition Information
Per serving: Calories: 135, Total Fat: 5.5g, Saturated Fat: 3g, Cholesterol: 10mg, Sodium: 355mg, Protein: 14g, Carbs: 16g, Dietary Fiber: 3g
The post Pumpkin Cheesecake Cottage Whip: A Fall Classic, Reimagined first appeared in MyFitnessPal Blog.
