Pumpkin Cheesecake Pudding Parfaits

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!

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