Pumpkin Yogurt Parfait
This Pumpkin Yogurt Parfait is an easy and fun Fall dessert!
Servings: 2 servings
Calories: 253kcal
Ingredients
For the Pumpkin Yogurt
- 1 cup vanilla Greek yogurt
- ½ cup canned pumpkin puree Note: not pumpkin pie filling
- 2 tsp honey
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp nutmeg
- pinch allspice
For the Parfaits
- 8 gingersnap cookies crumbled
- whipped cream
- mini-biscotti
Instructions
For the Pumpkin Yogurt
- Using a medium bowl, whisk all ingredients together until smooth.
For the Parfaits
- Divide the crumbled gingersnap cookies evenly among 2-4 small glasses or bowls. (See note.)
- Using a spoon, top the gingersnaps with the pumpkin yogurt.
- Next, pipe or spoon whipped cream on top of the yogurt.
- Garnish tops with a mini-biscotti and a pinch of nutmeg before serving.
Notes
Note: The number of glasses/bowls will depend on the size. This recipe filled two large martini glasses when I made it, but it can easily be doubled if needed.
Nutrition
Calories: 253kcal | Carbohydrates: 47g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 178mg | Potassium: 335mg | Fiber: 3g | Sugar: 27g | Vitamin A: 9535IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 3mg
