If you’re in the mood for pumpkin cheesecake but don’t feel like baking, try this Pumpkin Cheesecake with Cottage Cheese Whip.
This simple recipe contains two main ingredients: cottage cheese and pumpkin. We know and love cottage cheese, a powerhouse of protein. Canned pumpkin is rich in vitamins, potassium, and dietary fiber (1). This means that this dessert is packed with nutrients as well as flavor.
Be careful not to mix canned pumpkin and pumpkin pie filling. Pumpkin pie filling is also sold in cans with orange labels and has added sugar. Canned pumpkin is simply pumpkin puree.
This easy dessert is perfect for a no-fuss spooky movie night or anytime you want a dessert that isn’t too sweet. Blend until smooth and creamy, then add your dream toppings. I like to add pumpkin spice, toasted pecans, or a little whipped cream. Now you have the ultimate fall cheesecake made with ingredients you probably already have in your pantry.
Check out our video to see how we made it and get more topping inspiration. Want more recipes, including recipes to support your immune health this fall and winter? MyFitnessPal app.
Pumpkin cheesecake cottage cheese whip
For 1 person
material:
- 1/2 cup low-fat cottage cheese
- 1/2 cup canned pumpkin
- 1/2 teaspoon pumpkin spice
- 1/2 teaspoon stevia sweetener
direction:
- Combine all ingredients in a food processor.
- Blend until desired consistency.
- Pour the mixture into a bowl, cup, or mug.
- Top with 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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