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Pumpkin Cheesecake Mousse


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  • 1 cup low-fat or fat-free cottage cheese
  • 1/2 cup pumpkin puree
  • 1/4 cup milk of choice
  • 1 tbs 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)



Step 1

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!

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