Whipped Pumpkin Cottage Cheese Dessert

Whipped pumpkin cottage cheese in a cup topped with chocolate chips with 2 pumpkins behind it.

Whipped Pumpkin Cottage Cheese Dessert

Make this creamy whipped pumpkin cottage cheese dessert in 5 minutes with just 4 ingredients. It's a high-protein, low-carb, no-bake fall treat.

Course Dessert

Cuisine American

Prep Time 5

Total Time 5

Servings serving

Calories 141kcal

Author Marjory Pilley

Equipment

1.5-Cup Electric Food Chopper Use a small food processor for one serving; Use a larger food processor if scaling up the recipe. An immersion stick blender can also be sued.

Ingredients

½ cup cottage cheese (low-sodium) any type will work (see notes below)
¼ cup pumpkin puree
¼ teaspoon pumpkin pie spice
2 teaspoons Sugar blend (half real sugar) or to taste; (see notes below for more sweetener options)
Optional toppings: dark chocolate chips, chopped walnuts, whipped cream.

Instructions

Add everything to a small food processor and process for 1 minute. Taste and adjust the sweetness and spice as desired. Scrape down the sides, then process again until smooth and creamy. Don't overprocess, or the mixture may become watery.
Add optional toppings, such as chocolate chips, chopped walnuts, or whipped cream, if desired.

Notes

Cottage Cheese: The nutrition estimate is based on Breakstone's 2% milkfat cottage cheese with 45% less sodium. Cottage cheese with a higher milk fat will give you a slightly creamier result, but any type will work, regardless of curd size, sodium content, or fat percentage.

Sugar or sweetener: I used a blend that is half sugar and half sugar alternative to reduce the sugar and carbs. Feel free to use a premade blend, make your own, or substitute regular sugar. You can use honey or maple syrup, but it will make the consistency thinner.

Equipment: Use a small food processor or stick immersion blender to make one or two servings. Larger appliances won't handle the small amount. If scaling the recipe, a regular-sized food processor will work.

Storage: Store whipped pumpkin cottage cheese in an airtight container for 4-7 days, depending on the cottage cheese's remaining use-by date. It's a great make-ahead recipe because it's enjoyed chilled.

Consistency: If the mixture is too thick, add a drop or two of water or a small splash of vanilla extract. If it's too thin, refrigerate until chilled or strain off excess liquid using a fine-mesh strainer.

Nutrition