YOUR SOLIN GENERATED RECIPE
Creamy Pumpkin Protein Cheesecake Mousse
Enjoy a delightfully creamy and tangy pumpkin cheesecake mousse that balances the warm, autumnal flavors of pumpkin and cinnamon with a protein-packed twist. This versatile dish offers a satisfying blend of smooth textures and subtle spice, making it a perfect choice any time of day.
INGREDIENTS
1 scoop Whey Protein Powder (Vanilla)
1/2 cup Pumpkin Puree
1/2 cup Nonfat Greek Yogurt
2 ounces Low-Fat Cream Cheese
1/4 cup Unsweetened Almond Milk
1/4 teaspoon Cinnamon
1/2 teaspoon Vanilla Extract
PREPARATION
In a medium bowl, combine the pumpkin puree, nonfat Greek yogurt, and low-fat cream cheese. Ensure the cream cheese is softened for easier blending.
Add the whey protein powder, unsweetened almond milk, cinnamon, and vanilla extract to the bowl.
Using a hand mixer or a whisk, blend all ingredients together until smooth and well-incorporated. Adjust almond milk if necessary to achieve a mousse-like consistency.
Taste and adjust sweetness or spice if desired; feel free to add a natural sweetener if extra sweetness is preferred.
Transfer the mixture into serving bowls or glasses. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld and the mousse to firm up slightly.
Stir well before serving and enjoy this creamy, protein-packed pumpkin cheesecake mousse.