OK, this was a complete experiment. I had to buy pumpkin and cranberries for other recipes this week and decided I was going to see how it would taste together in ice cream. I once saw a pumpkin cranberry cheesecake, so I knew this combination should work. And you know what? It was really good! If you're not like me and have pumpkin and cranberries all year round, you may have to wait until next Thanksgiving to make this one! :)
Pumpkin Cranberry Ice Cream
1/4 cup fat free cottage cheese
1/4 cup nonfat plain yogurt
1 scoop vanilla whey protein powder
1 Tablespoon sugar free vanilla pudding powder
1/4 cup canned pumpkin puree (not pie filling)
1/2 teaspoon FRESH ginger (optional)
1 packet Stevia or Splenda
1/4 cup water
1 Tablespoon whole berry cranberry sauce
1/2 teaspoon honey, regular or sugar free (optional)
1. With your immersion blender, blend everything except the cranberry sauce and honey. If you don't keep a chunk of ginger in your freezer like I do, you can just leave it out.
2. In a separate bowl, blend the cranberry sauce with the honey and a splash of water. Pour over the cottage cheese mixture and stir in gently, maintaining a "ripple" of cranberry.
3. Put the lid on your bowl and freeze for at least 2 and a half hours.
Each bowl has approximately: