Description
A creamy, no-bake pumpkin dessert made with cottage cheese, Greek yogurt, vanilla protein powder, and cheesecake-flavored instant pudding mix.
Prep: 10 minutes | Chill: 30–60 minutes | Total: 40–70 minutes
Servings: 4
Ingredients
Scale
- 1 cup low-fat cottage cheese
- 1 cup plain nonfat Greek yogurt
- ¾ cup pure pumpkin puree
- 1 labeled serving vanilla protein powder
- 1–2 tablespoons sugar-free instant cheesecake pudding mix, starting with 1
- Powdered sweetener to taste, up to 1–2 tablespoons for a suitable sugar-equivalent product
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- Unsweetened almond milk as needed, up to 1–3 tablespoons
- Optional toppings: whipped topping, cinnamon, pecans, graham crumbs, or maple-flavored syrup
Instructions
- Blend the cottage cheese until smooth, adding a spoonful of the measured yogurt if needed to move the blades.
- Add the remaining yogurt and pumpkin. Blend until uniform.
- Add the protein powder, one tablespoon pudding mix, spices, and vanilla. Blend briefly and let stand for a few minutes.
- Assess the consistency. Add almond milk by teaspoons only if too stiff; add the reserved pudding mix only if needed after hydration.
- Taste and sweeten gradually.
- Divide into four covered cups and refrigerate for 30–60 minutes.
- Add toppings immediately before serving.
Storage: Refrigerate covered for up to 3 days, considering ingredient freshness. Freezing is not recommended for the intended texture.
Illustrative nutrition: Approximately 130–180 calories and 17–22 grams protein per portion before toppings. Actual brands and serving sizes determine the totals.