Cheesecake meets mousse in this creamy, pumpkin-pie-like recipe that tastes so decadent, you won't believe it's actually good for you. Made with cottage cheese instead of cream cheese, and sweetened with stevia, you won't be able to keep your spoon out of the dish! And because it makes just two servings, you don't have to worry about overeating it like you would if you baked a whole pie.
- 1 cup low-fat or fat-free cottage cheese
1/2 cup pumpkin puree
1/4 cup milk of choice
1 tbs sugar-free instant butterscotch (or vanilla) dry pudding mix
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
3-6 packets stevia, or to taste (or sweetener of choice to taste)
- Optional toppings:
light whip cream
- Place everything in a blender, and blend until smooth. Serve immediately or cover and place in the refrigerator until chilled — at least one hour. Top with light whip cream and/or crushed gingersnap cookies if desired!
- Desserts, Cheesecake
- North American