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If you’re in the mood for pumpkin cheesecake and don’t want to bake, try this pumpkin cheesecake whip.
This simple recipe has two main ingredients: cottage cheese and pumpkin. We know and love the protein power that is fresh cheese.Canned pumpkin is rich in vitamins, potassium and fibers (1). So this dessert is just as packed with nutrients as it is with flavor.
Just be careful not to mix canned pumpkin with pumpkin pie filling. Pumpkin pie filling, also sold in an orange-labeled can, is full of sugar. Canned pumpkin is plain pumpkin puree.
This easy dessert is perfect for effortless dinners or anytime you want a dessert that isn’t too sweet. Blend until smooth and creamy, add the toppings of your dreams. We love an extra sprinkle of pumpkin spice, toasted pecans, or maybe a dollop of whipped cream. Voila: you have the ultimate fall cheesecake, made entirely from items you probably already have in your pantry.
Watch our video to see how we did it and get more top inspo. And if you want more recipes, including ones that can support immune health this fall and winter, explore over 2,000 recipes at The MyFitnessPal app.
Pumpkin Cheesecake Cottage Cheese Whip
Serves 1
Ingredients:
- ½ cup low-fat cottage cheese
- ½ cup canned pumpkin
- ½ tsp pumpkin spice
- ½ teaspoon of Stevia sweetener
Instructions:
- Combine all ingredients in a food processor.
- Blend until you reach the desired consistency.
- Pour the mixture into a bowl, cup or mug.
- Top with your favorite toppings and enjoy!
Estimated nutrition 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 years
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