Whipped Pumpkin Cheesecake Filling

This protein filled, whipped cottage cheese is a perfect thing to satisfy your fall pumpkin craving without leaving your blood sugar rising and falling! It’s an easy breakfast or afternoon snack; it would also taste fabulous with some crumbled graham crackers on top or almond butter. I hope you enjoy!

Gluten free, grain free, added/refined sugar free, soy free

Yield: 1 serving

Ingredients

·      1 serving of cottage cheese

·      ½ a ripe medium size banana, mashed

·      2 T canned pumpkin (NOT pumpkin pie filling)

·      ½ T psyllium husk or 1 T ground flax

·      ¼-½ tsp pumpkin pie spice

·      1 serving vanilla protein

·      Splash of vanilla extract

·      **if you prefer a sweeter filling, add a splash of maple syrup

·      Topping: flakey sea salt and pumpkin seeds

Directions

1.     Blend cottage cheese; I find the easiest way to do this is with an immersion blender but you can also do this in a small blender

2.     Pour blended cottage cheese into a small mixing bowl and add in mashed banana and pumpkin. Mix well. Then add in the rest of the ingredients, besides toppings. Mix well and top with flakey sea salt and pumpkin seeds before serving

3.     Enjoy!