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This is a popular fall snack and dessert. It features great pumpkin and spice flavors similar to pumpkin pie. The frozen banana adds sweetness and creates a fluffy, light texture when whipped. Kids can easily make this treat themselves and then add fun toppings to create a sundae.
For a vegan version, consider using silken tofu as a substitute for cottage cheese. It yields a similarly creamy result. Additionally, you can freeze any leftover pumpkin puree in ice cube trays and add those cubes the next time you prepare this dish for a colder, thicker consistency.
Servings: 4
Prep time: 30 minutes
Ingredients
- 1 cup low-fat or nonfat cottage cheese or silken tofu
- 1 1/2 frozen banana
- 3/4 cup pumpkin puree (fresh or canned pumpkin)
- 1 tablespoon maple syrup or date syrup
- 3/4 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
Optional toppings: chia seeds, pumpkin seeds, flax seeds, pomegranate seeds, currants
Directions
- Blend all ingredients (except toppings) in food processor or blender until smooth.
- Add toppings: chia seeds, pumpkin seeds, flax seeds, pomegranate seeds, or currants.
- Freeze (for fun fall popsicles) or refrigerate leftovers for up to 3 to 5 days.
Nutrition information (per serving)
With cottage cheese
- Calories: 120
- Total fat: 1.5 g
- Saturated fat: 1 g
- Cholesterol: 5 mg
- Sodium: 180 mg
- Total carbohydrate: 20 g
- Dietary fiber: 3 g
- Total sugars: 12 g (includes 3 g added sugars)
- Protein: 7 g
With silken tofu
- Calories: 110
- Total fat: 2 g
- Saturated fat: 0 g
Cholesterol: 0 mg - Sodium: 25 mg
- Total carbohydrate: 19 g
- Dietary fiber: 3 g
- Total sugars 10 g (includes 3 g added sugars)
- Protein: 5 g
Note: Nutrition information does not include toppings.