Cottage Cheese Pumpkin Fluff Recipe (high protein!)

Cottage cheese pumpkin fluff is a healthier spin on a classic no-bake pumpkin dessert. By swapping out a couple of ingredients, you still get the delicious creamy texture that tastes like pumpkin pie filling, but with less sugar and more protein!

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Prep Time: 10

Total Time: 10

Servings:

Author:Andrea

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Equipment

▢
1 Food Processor
▢
1 Hand blender

Ingredients

▢ 1 cup low-fat cottage cheese
▢ ½ cup pumpkin puree for lighter pumpkin flavor, use ¼ cup
▢ 8 ounces whipping cream sub ½ cup Greek yogurt to lower the fat content
▢ 1.5 tablespoon maple syrup adjust sweetness to your liking
▢ 1 teaspoon vanilla extract
▢ 1 teaspoon pumpkin pie spice use 2 teaspoon if you want a stronger spice flavor

Instructions

Begin by making fresh whipped cream by adding the cold heavy cream to a medium mixing bowl, and whisking till stiff peaks form.
8 ounces whipping cream
In the bowl of a food processor, add the cottage cheese, pumpkin puree, vanilla, pumpkin pie spice and maple syrup. Blend till nice and smooth.
1 cup low-fat cottage cheese, ½ cup pumpkin puree, 1.5 tablespoon maple syrup, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice
Remove the lid, and add in 1 cup of whipped cream, saving the remaining whipped cream for a topping. Close the lid and pulse until the whipped cream is fully incorporated into the mixture.
Transfer to a large bowl and refrigerate for at least 30 minutes before serving.
Serve as a dip, creamy dessert or a sweet topping on pancakes and baked goods.

Notes

Do not blend in a high speed powerful blender, as it will liquify the mixture too much.

To lower the fat content of the fluff, simply sub out the whipping cream for ½ cup Greek yogurt. Add the yogurt to the food processor along with the other ingredients and blend till smooth.

Nutrition

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