This is not a radical new innovation. It is a variant of my pumpkin cheesecake whip recipe, but it relies upon cottage cheese instead of cream cheese which makes it fat-free. In THM terms, this is an E breakfast or snack. I don’t use measuring cups if I don’t have to so the amounts in this recipe are approximate, but it is not the sort of thing where a little more or less here or these is going to matter anyway. Just be sure not to overdo the nuts.
Pumpkin Cottage Cheese
1 c fat-free cottage cheese
1/2 c pumpkin puree (I used canned)
1 spoonful Truvia (probably about 2-3 tsp)
2-3 tsp cinnamon
a few pecans (in the 4-6 range)
Combine all ingredients in food processor and puree until smooth. Add nuts and give it one more whirl to just chop them up.
And there is the result: