If you’re in the mood for pumpkin cheesecake and don’t feel like baking, try this pumpkin cottage cheese cheesecake.
This simple recipe has two main parts: cheese and pumpkin. We know and love the protein power of cottage cheese. So this dessert is synonymous with nutrition and taste.
Just make sure you don’t mix canned pumpkin and pumpkin filling. Pumpkin pie filling, also sold in an orange can, is topped with added sugar. Canned pumpkin is pureed white pepper.
This easy dessert is perfect for low-effort dinner nights or anytime you want a dessert that’s not too sweet. Blend until smooth and creamy, add toppings of your dreams. We love an extra sprinkle of pumpkin spice, toasted peanuts, or maybe a little whipped cream. Voila: you have the ultimate fall cheesecake, made from a single ingredient you probably already have in your pantry.
Check out our video to see how we did it and get more great inspo. And if you want more recipes, including ones that can support immune health this fall and winter, browse more than 2,000 recipes in the MyFitnessPal app.
Pumpkin Cheesecake Cottage Cheese Whip
Serving 1
Contents:
- ½ cup low-fat cottage cheese
- ½ cup canned pumpkin
- ½ teaspoon of pumpkin spice
- ½ teaspoon Stevia sweetener
Features:
- Combine all ingredients in a food processor.
- Blend until you reach your desired consistency.
- Pour the mixture into a bowl, cup or mug.
- Top it with your favorite ingredients and enjoy!
Estimated Nutrition Facts
Per Serving: Calories: 135, Total Fat: 5.5g, Saturated Fat: 3g, Cholesterol: 10mg, Sodium: 355mg, Protein: 14g, Carbs: 16g, Dietary Fiber: 3g
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