Pumpkin Dessert Parfait

I just can’t get over pumpkin, can I? 

This parfait recipe features a sweetened vanilla yogurt, pumpkin, and my healthified gingerbread cookie recipe. All are wholesome, good for you, and every time I lick the bowl I make the cookie dough in, I practically melt with delight. Seriously, that recipe is unbelievable, make-it-even-in-summertime good.

You could mix it up a bit and try a cream-cheese frosting layer, too! Or opt for a graham-cracker crumble instead of gingerbread. What’s not to love about those possibilities?

Ingredients

1 container plain organic yogurt (you can buy vanilla or sweetened, but I prefer to lower the sugar a bit by mixing in a lower lgi alternative)

1 T stevia

pumpkin

pumpkin (Photo credit: meerkatbaby)

.5 t vanilla

4 T pumpkin puree

heaping dash of cinnamon, pumpkin pie spice

optional: gingerbread or graham cracker crumbles

Directions

Open the yogurt container. Mix in stevia and vanilla. Set aside.

-In a small bowl, add puree and spices. Mix in about half of prepared yogurt.

-In a parfait glass, layer the pumpkin yogurt with the vanilla yogurt as you like. You can also use the crumbles to make layers or top like I did.

For a special ice cream consistency, freeze the parfait for about one hour and mix up slightly. Freeze another 10 minutes or so. It’s delicious!

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