Creamy Pumpkin Cottage Cheese Bowl
A creamy pumpkin cottage cheese breakfast bowl made with pumpkin puree, almond butter, maple syrup, and pumpkin pie spice. Blending reduces visible curds and helps improve a grainy texture.
Ingredients
Scale
- 200 g cottage cheese
- 80 g plain pumpkin puree
- 1 tablespoon almond butter
- 1 tablespoon maple syrup
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon almond milk
- Pecans for topping (optional; quantity not provided)
Instructions
- Measure the cottage cheese, pumpkin puree, almond butter, maple syrup, pumpkin pie spice, and almond milk.
- Add the ingredients to a blender suitable for the batch size.
- Blend until the cottage cheese curds become less visible and the mixture looks smooth and uniform.
- Pause and scrape down the sides as needed, following blender safety instructions.
- If the mixture is too thick to circulate, add a small splash of almond milk and blend again.
- Taste and adjust the flavor only if desired.
- Transfer the mixture to a serving bowl and optionally chill for approximately 10 minutes.
- Add pecans if desired and serve.
Notes
- Use plain pumpkin puree, not pumpkin pie filling.
- The texture depends on cottage cheese brand, curd size, and blender performance.
- Add extra liquid only when necessary to help blending.
- Pecans are optional and their quantity was not specified in the source.
- Keep the dairy-based bowl refrigerated until serving.
- The formula has not been independently kitchen-tested.
- Nutrition, exact servings, and preparation time have not been verified.
Find it online: https://recipenly.com/pumpkin-cottage-cheese-bowls-chalky-taste/