We are pleased to announce that as of March 4, 2025, an updated Rich Text Editor has been introduced in the MyFitnessPal Community. To learn more about the changes, please click here. We look forward to sharing this new feature with you!

Pumkin Cheesecake Parfait

millerll
millerll Posts: 873 Member
edited January 3 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

Replies

This discussion has been closed.

Categories