Pumpkin Cheesecake Pudding Parfaits

Pumpkin Cheesecake Pudding

Pumpkin Cheesecake Pudding Parfaits

It’s been such a lovely fall here in Boise and I know that’s completely relative for those living back east, but for us Westerners, the changing colors on the trees, crisp temperatures and shorter days can only be described as LOVELY.  We are grateful!

With Halloween behind us, it’s time to look ahead to the holidays.  For Bariatric cooking class this week, we’re doing Simplified Thanksgiving Feast recipes which demonstrate ways to cut a few corners, calories and carbohydrates without compromising flavor or tradition.  So for the next four days I’ll post our class recipes starting with dessert first!  Of course!

Life is uncertain; eat dessert first.

Instead of dense pumpkin pie and heavy whipped cream, I’ve created a yummy light pudding using many of the same ingredients as pie, but without the fuss and crust.  It is light and airy but carries the familiar tastes we’ve all come to expect and love at our Thanksgiving feast.  I’ve used a few reduced-calorie products like reduced-fat cream cheese and no-sugar added cheesecake pudding but you’ll never know the difference; this recipe satisfies everyone’s sweet tooth.  If you want to add more interest try layering it with a sweet chopped walnuts.  So delicious!

Pumpkin Cheesecake Pudding Parfaits

Total Time: 20 minutes

Yield: 8 servings

  • Pumpkin Cheesecake Pudding Parfaits
  • 1 (6-ounce) container light vanilla Greek yogurt (I like Dannon Light ‘n Fit)
  • 1 (4-serving) package sugar-free instant cheesecake pudding mix
  • 1 1/2 cups low-fat milk
  • 4 ounces light cream cheese
  • 1 cup pumpkin puree
  • 1/2 tsp pumpkin pie spice
  • Walnut Layer
  • 1/2 cup walnuts
  • 2 Tbsp sugar
  • 1/2 cup fat-free whipped topping (if desired)
  1. Combine yogurt and next five ingredients in medium bowl. Beat mixture with hand mixer on high for about 1-2 minutes or until smooth. Cover and refrigerate for about 10-15 minutes or until mixture is set.
  2. For the Walnut Layer: add walnuts and sugar to container of food processor fitted with metal blade. Cover and process until finely chopped.
  3. Spoon two tablespoons pudding into each glass cup or bowl. Top each with a tablespoon of walnut layer. Top with two more tablespoons of pudding. Then add a dollop of whipped topping if desired.
http://insidekarenskitchen.com/pumpkin-cheesecake-pudding-parfaits/

 

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