Pumkin Cheesecake Parfait

millerll
millerll Posts: 873 Member
in Recipes
I found this recipe on Skinnytaste.com, and it's great! The recipe says to make these in tall shot glasses, but I used a 9-oz. dish. I got about 6 of these from this recipe. (Adjust the amounts given below for filling the shot glasses as required for your container.) This is a great "lighter" dessert for the holidays. I even used full-cal Cool Whip instead of the light kind, and it was still under 200 cals a serving. Easy to make, too. Make ahead of time and refrigerate until you're ready to serve. Here ya go:

Ingredients:
• 3 (1.5 oz total) whole chocolate graham crackers
• 4 oz 1/3 fat cream cheese, softened
• 1/2 cup pure canned pumpkin
• 1 tsp pure vanilla extract
• 3 tbsp dark brown sugar, unpacked
• 1 tsp pumpkin pie spice
• 1/4 tsp nutmeg1/4 tsp cinnamon
• 8 oz light whipped topping

Directions:
Crush graham crackers in a food processor. Set aside.

In a large bowl beat the cream cheese until smooth with an electric mixer. Add the pumpkin, vanilla, sugar, pumpkin pie spice, nutmeg and cinnamon. Beat until well combined and creamy. Use a spatula to fold in 5 oz (1-1/2 cups) of the whipped topping; combine until no streaks remain. Place in a piping bag or ziplock bag with a corner snipped off.

To assemble: Sprinkle 1/2 teaspoon of graham cracker crumbs on the bottom of each shot glass. Pipe a layer of pumpkin cheesecake onto the graham cracker crust (about 1 tbsp) followed by a layer of whipped topping. Repeat a second layer and finish with another sprinkle of crumbs. Insert small spoons and refrigerator until ready to serve.

Calories 189
Carbs 23
Fat 9
Protein 2
Sugar 16
Sodium 170

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