It’s fall y’all and do I have a recipe for you! This is my new favourite fall snack! And yes it’s a snack because believe it or not, it’s on the healthy side of treat food. If you love pumpkin spice, this is definitely for you.
There’s a secret ingredient. Okay, it’s not secret because I am giving you the recipe below…but it’s cottage cheese!
Did I scare you? If you’re worried, don’t be, this doesn’t even resemble cottage cheese. Check out the pictures if you don’t believe me.
I made this twice, I did a small batch (not trusting it would turn out). I washed up my dishes and made another batch because it was so good! I restrained myself the second time and put some in the fridge for later.
It does not taste like cottage cheese at all. You wouldn’t even know it has cottage cheese in it! It’s just a high protein, smooth and creamy pudding that reminds me of cheesecake. And of course it’s pumpkin spice!
The original recipe (from Babaganosh) says to use a food processor, which I don’t have but my immersion blender did the trick. So use whatever you keep in your kitchen. I haven’t made many changes to the recipe except to add some vanilla. It’s versatile so you can taste and adjust to your liking.
If you’re looking for a different fall food to try, give this recipe a whirl. I promise you’ll love it!
Pumpkin Spice Pudding
Makes 2 servings
Ingredients
- 1/2 cup cottage cheese
- 1/4 cup pumpkin purée
- 1/2 TBSP sweetener of choice*
- 1/4 tsp pumpkin spice seasoning
- 1/8 tsp vanilla
- Optional toppings (see below)
Directions
- Combine ingredients in a blender, food processor or use an immersion blender. Blend on a low speed, you don’t want to liquify your cottage cheese. Taste and adjust to your preference.
- Serve immediately or put in the fridge for up to two days.
- You can add your preference of toppings, whipped cream, shredded coconut, graham crumbs, granola or just eat it as is! Enjoy!
Note: Any sweetener will do. Sugar, no calorie sweetener, maple syrup, honey etc
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