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Tag Archives: pumpkin cream cheese

Pumpkin Cream Cheese Substitute

5 Aug

It’s never too early to start using pumpkin in recipes.

Is it just me, or does just thought thought of the holidays and the smell of those fall flavors put a smile on your face? It just makes me so happy!

I use to absolutely love making a pumpkin cream cheese. But see, I had a problem. The low fat version still had a lot of calories for the amount I would go through of it (2 tablespoon serving size?! I think not). But then the fat free version was just filled with all sorts of artificial ingredients and fillers for the lack of fat. So yesterday I came up with a solution for this problem. And the solution was delicious. Low in fat, high in protein, and still that delicious creamy taste of cream cheese!

Did I mention I have been loving cottage cheese lately? :)

pumpkincreamcheese

Whats your favorite holiday flavor?? I guess mine isn’t too hard to guess!

pcc

Pumpkin “Cream Cheese”

-1/4 cup+2T Pumpkin Puree
-1/2 cup Cottage Cheese
-1 packet Stevia or 2T Honey
-1/2 tsp Vanilla Extract
-1/4 tsp Cinnamon + Nutmeg
Directions: Blend all ingredients together until smooth. Keep in jar. Use as a spread on toast, a sweet dip, or even a simple add-in into oatmeal or shakes.

Pumpkin Benefits:
1) High in Vitamin aid which aids in eyesight
2) High in fiber to keep you satisfied
3) Rich in Beta Carotene with plays a role in cancer prevention and benefit your skin
4) More potassium than a banana (great post workout food!)
5) Rich in Vitamin C to keep you fit and healthy

Raw Honey Benefits
1) Alkaline-forming food that contains natural vitamins, enzymes, and powerful antioxidants
2)Anti-viral, anti-bacterial, and anti-fingal properties
3)Promotes body and digestive health
4)Strengthens immune system
5)Eliminates allergies
6)Excellent remedy for skin wounds and infections
7)Stabilizes blood pressure
8)Relieves pain
9)Calm nerves

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Pumpkin Coconut Cream Cheese

30 Apr

Pumpkin..Coconut..together?? YES.

We all know how much I love pumpkin, but coconut is surely up there too. I’ve made pumpkin cream cheese a lot before, but this time, I made a new spin off of it.

And let me tell you, it is delicious! Eat it on toast or a bagel, as a dip for cookies or fruit, or even just eat with a spoon if you love it as much as I do:)

I may have already mentioned it once or twice before..but did you know pumpkin is a superfood?? So it not only makes everything absolutely delicious, but it so healthy and good for you to be eating! And, by using low fat cream cheese to make this recipe, the whole thing will be low in fat as well! But the pumpkin makes this dish healthy no matter what:)

You all know my random food obsession..what’s yours?!

photo 1

You know you can’t resist that…

Pumpkin Coconut Cream Cheese
-1 8oz tub low fat cream cheese (can use fat free, but won’t have nearly the same taste! And I’m a believer that fat-free stuff isn’t too healthy for you:) )
-1/2 can pumpkin
-2 T canned coconut milk (this makes it SO good, but you can sub almond milk in if you don’t want the extra calories. Again, just won’t be as good or have as much coconut flavor)
-3 packets of stevia+1T agave
-1 tsp coconut extract and vanilla extract
-1/2 tsp cinnamon
-sprinkle of sea salt
-Optional: unsweetened shredded coconut for a yummy texture!
Directions: Blend altogether in nutribullet, blender, or any kind of processor. Enjoy!