Not just for your Halloween party, this fall dessert is great throughout pumpkin season.
No bake, lower in fat and made in individual serving dishes, it’s serving size perfection.
2 tsp unsalted butter, melted
½ cup chocolate cookie crumbs, available at most bulk stores or in the baking aisle at most larger grocery stores
2 oz. dark chocolate, melted, broken up into pieces
½ cup lower fat cream cheese
½ cup pure pumpkin puree, not pumpkin pie filling
2 tsp pumpkin pie spice
2 tsp pure maple syrup
¾ cup 0% fat plain Greek-style yogurt
- In a 2-cup glass measuring cup or a microwave safe bowl, melt the butter. Add cookie crumbs, mix until combined and divide equally between four 1 cup glass parfait dessert dishes. Press the cookie crumbs down gently and slightly up the sides. Set aside.
- In a microwave safe bowl, melt chocolate in the microwave. I microwave on High for 35 seconds. Take it out of the microwave and let it sit, then stir. If not quite melted, microwave in 10 second increments. Never totally melt it, let it finish it’s thing in the bowl as per the video. Set aside.
- In a medium bowl, beat the cream cheese until soft and fluffy. I use an electric hand-held beater. Add pumpkin, pumpkin pie spice and maple syrup, beat in until well combined. Add yogurt and gently beat in. Pour in melted chocolate and gently fold in, its going to set so you will be getting pieces of solid chocolate rippled throughout the dessert.
- Spoon over the cookie crumbs, dividing equally. Refrigerate for at least 4 hours before serving and up to overnight. If you are refrigerating overnight, cover with plastic wrap to prevent the dessert from drying out.
Per Serving: 322 Calories, 11.7 g Total Fat, 6 g Saturated Fat, 0 g Trans Fat, 12 mg Cholesterol, 258 mg Sodium, 41.5 g Carbohydrate, 3.6 g Fibre, 25.6 g Sugars, 22.3 g Added Sugars, 12.1 g Protein, 343 mg Potassium
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