Pumpkin Cheesecake Mousse

February 04, 2013

1 cup low-fat or fat-free cottage cheese
1/2 cup pumpkin puree
1/4 cup milk of choice
1 tbs sugar-free instant butterscotch (or vanilla) dry pudding mix
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
3-6 packets stevia, or to taste (or sweetener of choice to taste)

Place everything in a blender, and blend until smooth. Serve immediately or cover and place in the refrigerator until chilled — at least one hour. Top with light whip cream and/or crushed gingersnap cookies if desired!

Nutritions

Calories
8

Sodium
43mg
1% DV

Fat
0.28g
0% DV

Protein
0.6g
1% DV

Carbs
1g
0% DV

Fiber
1.0g
4% DV

Puree