If you’re in the mood for a pumpkin cheesecake and don’t feel like baking, try this pumpkin cottage cheese whipped cream.
This simple recipe has two main ingredients: cottage cheese and pumpkin. We know and love the protein powerhouse that it is cottage cheese.Canned pumpkin is high in vitamins, potassium and fiber (1). So this dessert is as rich in nutrition as it is in flavor.
Just make sure you don’t mix the canned pumpkin with the pumpkin pie filling. Pumpkin pie filling, also sold in an orange-labeled can, is loaded with added sugar. Canned pumpkin is just pureed pumpkin.
This easy dessert is perfect for a low-effort dinner night 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, or maybe a little whipped cream. Voila: you have the ultimate fall cheesecake, made only from ingredients you probably already have in your pantry.
Check out our video to see how we did it and get some more inspo. And if you want more recipes, including ones that can support immune health this fall and winter, explore more than 2,000 recipes in the The MyFitnessPal app.
Pumpkin Cheese Whip
Serve 1
Ingredients:
- ½ cup low-fat cottage cheese
- ½ cup canned pumpkin
- ½ teaspoon pumpkin spice
- ½ teaspoon of Stevia sweeteners
Directions:
- Combine all ingredients in a food processor.
- Blend until desired consistency is achieved.
- Pour the mixture into a cup, cup or mug.
- Top with your favorite toppings and enjoy!
Estimated nutritional information
Per serving: Calories: 135, Total Fat: 5.5 g, Saturated Fat: 3 g, Cholesterol: 10 mg, Sodium: 355 mg, Protein: 14 g, Carbohydrates: 16 g, Dietary Fiber: 3 g
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