Pumpkin Cinnamon Whip
Recipe makes 4 servings
150g (7oz) cream cheese
¾ cup pumpkin puree
½ cup heavy cream
¼ tsp cinnamon
2 scoops HLTH Code Vanilla
1 Tbsp monk fruit sweetener
Whisk the heavy cream until stiff peaks form. Set it aside.
Add the cream cheese, pumpkin puree, cinnamon, HLTH Code Vanilla, and monk fruit sweetener to a food processor or a high-speed blender. Pulse until completely smooth. If the mixture is too thick, add some unsweetened almond milk. Transfer to a separate bowl.
Gently fold in the whipped cream, 1/3 of the mixture at a time. Do not overmix to keep the mixture light and fluffy.
Transfer to serving bowls or glasses. Optionally, sprinkle some more cinnamon on top before serving.
Nutritional breakdown per serving (recipe makes 4 servings)
12.7g Total Carbs
5.7g NET Carbs