January 8, 2013

Pumpkin and Cottage Cheese Puree

I know it's no where near Halloween or Thanksgiving.  I do know that Pumpkin puree and Cottage Cheese are two very healthy ingredients.  I wanted to keep it light and refreshing tonight.  I had a decent workout at the gym, yet it's just too packed like sardines in the winter months. Dislike. I ate pretty good during the day as well, but I still wanted to eat something for dinner.   I should say that this delicious treat could also be wonderful for breakfast!  It's like a kicked-up oatmeal. It's healthy and I can totally see it keeping you full for quite some time.   Pumpkin should never be forgotten and it should be enjoyed throughout the year!

This could also be a great pre-workout snack!  I have some leftover which I'm totally devouring at some point tomorrow.

Pumpkin and Cottage Cheese Puree
{Makes almost 2 cups}.


  • 1 can of pumpkin puree 
  • About 3 tablespoons of Cottage Cheese.  {I like Breakstone's}
  • Dash of Nutmeg
  • Dash of Cinnamon 
  • Maple syrup / Light breakfast syrup of your choice
  • 1 tablespoon of Light Brown Sugar (this is what makes the dish).
  • Puree and serve cold.

OK, maybe a touch more...

Doesn't look pretty yet. Get ready to puree!

Drizzle some reduced-sugar maple syrup in. I didn't have the real stuff though. Nothing wrong with some Aunt Jemima! 

I only have a blender and a mini Cuisinart chopper/food processor.  Use whatever you'd like. The consistency should just be a nice and decently smooth texture.  Pretty color, too!

Make a pool of syrup. Nothing wrong with that! 

I can't describe to you how tasty this is...

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