If you’re craving pumpkin cheesecake but don’t want to bake, try this Pumpkin Cheesecake Cheese Whip.
This simple recipe has two main ingredients: cottage cheese and pumpkin. We know and love cottage cheese as a source of protein. Therefore, this dessert is both nutritious and delicious.
Just make sure not to mix canned pumpkin with pumpkin pie filling. Pumpkin pie filling is also sold in orange-label cans, which have added sugar. Canned pumpkin is just plain pumpkin puree.
This easy dessert is perfect for a relaxing horror movie night or any time you want something less sweet. Blend until smooth and creamy and add your dream ingredients. We love it with an extra sprinkle of pumpkin spice, toasted pecans, or a drizzle of whipped cream. Voila: You have the ultimate fall cheesecake, made entirely from things you probably already have in your pantry.
Watch our video to see how we do it and get more top inspiration. If you want more recipes, including ones to support immune health this fall and winter, explore more than 2,000 recipes in the MyFitnessPal app.
Pumpkin Cheesecake Cheese Whip
Service 1
raw material:
- ½ cup low-fat cheese
- ½ cup canned pumpkin
- ½ teaspoon pumpkin spice
- ½ teaspoon stevia sweetener
route:
- Combine all ingredients into a food processor.
- Stir until desired consistency is achieved.
- Pour mixture into a bowl, cup, or mug.
- Sprinkle 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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