Pumpkin Spice Fluff

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The Vanilla Peach Bowlcake recipe I posted last week was apparently a huge hit. Glad everyone liked it. I experimented a little bit a few nights after and used birthday cake flavor protein powder instead of the vanilla. That was good too and it also made for a gorgeous cake pic.

I posted the pic up on Instagram so check for it in my feed if you’re curious. 😉 I also sprinkled some protein powder on top after cooking and browned it under the broiler to make a crumbly topping. Don’t get stuck in a rut when you’re cooking. Experiment and see how it turns out. Even most of my accidents have worked if I keep an open mind. My oatmeal cookies fell completely apart but made great granola. 😉

Now that you enjoyed a brief break from pumpkin, it’s back baby! I love chocolate mousse and have a recipe that uses cottage cheese and tofu instead of whipping cream and egg whites. Don’t gasp in horror. I made it for my Dad once and he had no clue. Shhhh. I was out of tofu, but I decided to play around with what I had and see if I could whip up a pumpkin version.

Without the firmness of tofu, I needed something to thicken it up so I remembered an opened box of pudding mix that was left from the brownies. Perfect substitute and also added a nice flavor. You could call this a mousse or pudding. I just called it fluff because it was like eating a pumpkin cloud.

Pumpkin Spice Fluff Pumpkin Spice Fluff

  • 1 cup fat free cottage cheese
  • 1/2 cup canned pumpkin
  • 1/4 cup unsweetened almond milk
  • 1 Tbsp sugar free butterscotch pudding mix
  • 1/2 tsp cinnamon
  • Dash of nutmeg
  • Dash of ginger

Place all of the ingredients in a blender or Magic Bullet and blend until smooth. Spoon into a dish or bowl and refrigerate for about 15 minutes to allow it time to thicken. Makes one large serving at 193 calories – 22g protein, 24g carbs, and 2g fat.


  • The fluff will be slightly thick without waiting so you can eat it right away and not worry about refrigerating. If you let it sit for a bit though, you’ll get more of a mousse consistency.
  • I didn’t add sweetener but your tastes may be different. If you like it sweeter, you can add in sugar, brown sugar or sugar substitute to taste. I recommend blending and trying a sample first so you don’t accidentally over sweeten.
  • Get creative with your toppings and add ins – chocolate chips, more cinnamon, gingersnaps, teddy grahams, caramel syrup and so on would be awesome mixed in or on top!

I love using “secret” ingredients in recipes. Do you have secret ingredients that you’ve fooled people with? 🙂

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