Prep time: 20 minutes
Cook time: 10 minutes
Yield: 16 servings
Serving size: 3.5 oz + 1 Tbsp walnuts
!For the Cheesecake:
1 oz pkg Sugar-Free JELLO® Cheesecake Pudding Mix
1½ cups Thai Kitchen® Lite Coconut Milk, chilled
1 cup LIBBY’S® 100% Pure Pumpkin
1 Tbsp dark brown sugar
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp allspice
⅛ tsp nutmeg
⅛ tsp ground cloves
⅛ tsp ground ginger
1 cup non-fat vanilla Greek yogurt
!For the roasted walnuts:
2 Tbsp light butter
2 tsp stevia (or your favorite sweetener)
½ tsp cinnamon
½ tsp of salt
1 cup walnuts
Preheat oven to 350 degrees.
Melt butter in microwave safe bowl, about 20-30 seconds. Combine with stevia, cinnamon and salt.
Add walnuts and toss.
Arrange walnuts evenly on baking sheet. Bake for 10 minutes, flipping halfway through, or until golden brown.
Allow the walnuts to cool and then roughly chop.
Meanwhile, in a small bowl, mix pudding mix and chilled coconut milk together. Refrigerate for 10 minutes.
In a medium size bowl, add pudding and remaining cheesecake ingredients. Beat with a hand mixer until smooth and well combined. Scrape down the sides with a spatula when needed.
To assemble: Pipe 1½ Tbsp of pumpkin cheesecake into a shot glass, layer 1 Tbsp of yogurt on top, followed by 1 Tbsp of pumpkin cheesecake and finally sprinkle each with 1 Tbsp of roasted walnuts.
Keep any leftover cheesecake filling refrigerated in an airtight container. Will stay good for 4-5 days.
Per Serving: (3.5 oz + 1 Tbsp walnuts)
Calories from fat: 56
Saturated Fat: 1g