Cottage Cheese Pumpkin Mousse
Loaded with protein and lower in sugar than your standard dessert or treat.
Good to make for Thanksgiving and throughout the Fall.
You can easily cut this recipe in half to make 4 small servings in mini jars
Ingredients
- 2 c. low-fat cottage cheese (Daisy)
- 1 c. pumpkin puree
- 1 t. pumpkin pie spice
- 2 Tbls. maple syrup
- 1 t. pure vanilla extract
- 1/4 c chopped pecans, for topping
- dollop of whipped cream or TruWhip
- In a blender or food processor, combine cottage cheese, pumpkin puree, pumpkin pie spice, maple syrup and vanilla extract. Blend until smooth and well combined.
- Spoon the mixture into serving cups or mini jars, refrigerate for at least 2-3 hours or until the mousse has set.
- Garnish with a dollop of whipped cream (or TruWhip) and chopped pecans before serving.
Instructions
In a blender or food processor, combine cottage cheese, pumpkin puree, pumpkin pie spice, maple syrup and vanilla extract. Blend until smooth and well combined.
Spoon the mixture into serving cups or mini jars, refrigerate for at least 2-3 hours or until the mousse has set.
Garnish with a dollop of whipped cream (or TruWhip) and chopped pecans before serving.