Pumpkin Cheesecake Ice Cream

I know, Fred, I promised pumpkin oatmeal for the regular "Recipe Wednesday". I hope this is a good substitute. This tasted so rich and delicious!

Pumpkin Cheesecake "Ice Cream"

1/4 cup pumpkin puree (not pumpkin pie filling)
1/4 cup fat free cottage cheese
1/4 cup nonfat plain yogurt
1 Tablespoon whipped cream cheese
1 scoop vanilla whey protein powder
1 Tablespoon sugar free cheesecake flavored pudding
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/4 cup water
1/4 oz (about 6) almonds

1. Blend all of the ingredients except for the almonds with an immersion blender or in a regular blender. Either blend right in your freezer-safe bowl, or transfer it after you blend. I like to mix the ingredients with a spoon without the water first, and then add the water when I use the blender.

2. Take the almonds and give each of them a little tap with a hammer or meat tenderizer. Just enough to crack them into 2 or 3 pieces each. Sprinkle the almonds on top and then take a spoon and push them just below the surface, smoothing the top with your spoon.

3. Put on the lid and freeze for at least 2 and half hours.


Each bowl has approximately:

274 calories
25g protein
9.4g fat
25.1g carbs
5.2g fiber