If you want pumpkin cheesecake but don’t want to bake it, try this Pumpkin Cheesecake Cottage Cheese Whip.
This simple recipe contains two main ingredients: cottage cheese and pumpkin. We know and love cottage cheese as a source of protein. Canned pumpkin is rich in vitamins, potassium, and fiber.1). So this dessert is as nutritious as it is delicious.
Just be careful not to mix canned pumpkin with pumpkin pie filling. Pumpkin pie filling, also sold in orange-labeled cans, contains added sugar. Canned pumpkin is just plain pumpkin puree.
This easy dessert is perfect for a casual dinner or whenever you want a dessert that isn’t overly sweet. Blend until smooth and creamy and add the toppings of your dreams. We love an extra sprinkle of pumpkin spice, toasted pecan nuts, or a little whipped cream. Voilà: you have the ultimate fall cheesecake, made with ingredients you already have in your pantry.
Watch the video to see how we did it and learn more about toppings. For more recipes, including ones to support your immune health this fall and winter. MyFitnessPal App.
Pumpkin Cheesecake Cottage Cheese Whip
1 serving
ingredient:
- ½ cup low-fat cottage cheese
- ½ cup canned pumpkin
- ½ teaspoon pumpkin spice
- ½ teaspoon stevia sweetener
map:
- Place all ingredients in food processor.
- Mix until desired consistency is achieved.
- Pour the mixture into a bowl, cup, or mug.
- Add your favorite toppings and enjoy!
Estimated Nutritional Information
Per serving: Calories: 135, Total Fat: 5.5g, Saturated Fat: 3g, Cholesterol: 10mg, Sodium: 355mg, Protein: 14g, Carbohydrates: 16g, Dietary Fiber: 3g
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