Share your HEALTHY Holiday recipes ! Ill start ... Pumpkin Cheesecake Ice Cream

Protein Packed Pumpkin Pie Cheesecake Ice Cream 

 

Ingredients :

 

1/2 cup	Low fat cottage cheese
1/2 cup	Plain low fat Greek yogurt
1 cup	Lowfat almond milk, skim milk, or milk of choice
5	Stevia or sweetener of choice to taste
1/2 cup	Pumpkin Puree (canned) - NOT Pumpkin Pie Filling
1 tsp	Cinnamon
1/2 tsp	Pumpkin pie spice

              

Nutrition Breakdown

2	Servings
101	Calories per Serving
2 g	Fat per Serving
10 g	Carbohydrate per Serving
1.6 g	Fiber per Serving
5 g	Sugar per Serving
13 g	Protein per Serving

             

Here's the Dish

I love making homemade frozen yogurt in my ice cream maker, so I am always sad when I have to put it away at the end of summer. This year, I decided I would keep it out year round…I mean what’s better than a protein packed frozen yogurt treat at home!?! So, I decided that I would put my favorite fall flavors into my favorite ‘cheesecake’ frozen yogurt base, which turned out to be out of this world good! Pumpkin Cheesecake Ice Cream that is actually healthy…Yes, you heard it here first! I’m thinking something peppermint may be coming in the season to come! 

Method

THE ESTIMATED TOTAL TIME TO MAKE THIS RECIPE IS 25-30 MINUTES.

1

Combine all of the ingredients (except for food coloring) in a blender (or food processor), and blend until smooth.Pour mixture into ice cream maker. Let the ice cream churn for about 20-25 minutes, or until it becomes a  ‘frozen yogurt’ texture. Serve immediately or return to freezer to firm up for another 20-30 minutes and enjoy!

2

If you don’t have an ice cream maker, no problem! Just blend all of the ingredients together, and place everything in a covered container. Place container in the freezer and stir mixture every half hour until it reaches desired consistency.

 

Do you just mix it all together and freeze?  How many servings?  Sounds good and I'd like to try it.

I was still editing when I pressed send .   All the details are up now !

I add good protein powder to mine and blend very well. The mixture need to be sweet - because frozen will taste less sweet..

Baked butternut squash (plain, baked upside down in water), scooped out and topped with pecans

 I make protein ice cream often so I'm excited to try this! Thanks for posting. Bring on the pumpkin!

I'd liek to find a pumpkin pie we can eat !  I LOVE pumpkin too .  Fall is the best time of the year.

Nom.....pumpkin......

I've got a pumpkin latte recipe, sugar free pumpkin pie syrup and sugar free apple pie syrup recipes up on my blog www.bariatrickitchen.com :)