Happy October everyone! And happy opening day of deer season for the hunters out there. I think we can all agree that September went way too fast, yes?? October needs to take its sweet, precious time and crawl by so I can soak in every changing leaf. And I can already tell that won't be the case. It will be another quick blur I'm sure.
And since it's the first day of my favorite fall month, here's another pumpkin related recipe for y'all. This pumpkin whip has a good amount of protein and can be used as a dip, a cold filling, or you can be like me and just eat it by itself because it's yummy.
Pumpkin Whip
24oz container Fat Free Cottage Cheese
1/2 c. canned pumpkin puree
1 tub lite cool whip, thawed
1 tsp cinnamon
1/4 c. stevia or splenda
Place your cottage cheese, pumpkin, cinnamon and stevia in a food processor or blender and blend until the clumps from the cottage cheese have smoothed out. Tip: taste the mix and see if it is sweet enough for you. If not, you can add a little more stevia at this time. Take that mixture and place it into a larger bowl. Gently fold in your cool whip until well mixed. Refrigerate for a couple of hours to let it set up. I usually keep the cottage cheese container and cool whip container to store the pumpkin whip instead of throwing them out right away. Less dishes - I'll take it!
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