If you’re in the mood for pumpkin cheesecake and you don’t feel like baking, try this pumpkin cheesecake cottage cheese whip.
This simple recipe has two main ingredients: cottage cheese and pumpkin. We know and love the protein powerhouse that is cottage cheese.The canned pumpkin is high in vitamins, potassium, and fiber (1). So this dessert is just as packed with nutrition as it is with flavor.
Just make sure not to mix canned pumpkin with 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 anytime you want a dessert that’s not overly 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 solely from items you probably already have in your pantry.
Check out our video to see how we did it and get some more topping inspo. And if you want more recipes, including ones that can support immune health this fall and winter, explore over 2,000 recipes in the 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
Directions:
- Combine all ingredients into 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 Info
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 appeared first on MyFitnessPal Blog.
