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Pumpkin Pudding Parfait with Gingersnaps
20 min prep time
7servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Mittera
How to Make Pumpkin Pudding Parfait with Gingersnaps
This no-cook dessert is a great substitute for pumpkin pie—and it’s only 100 calories! For a quick, healthy, delicious, pumpkin dessert, look no further—this pudding parfait is amazing and ready in minutes.
20 min prep time
7servings
1 parfait
Print Recipe >
Step-By-Step Instructions:
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In a medium mixing bowl, whisk together the pudding mix and milk for 2 minutes. Let sit for 5 minutes.
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Fold in the pumpkin, cinnamon, and nutmeg. Fold in 1/2 cup of the yogurt and refrigerate for 10 minutes.
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Scoop 1/2 cup pudding mixture into each parfait glass. Top each with 1 heaping tablespoon of the remaining yogurt and 1 crumbled gingersnap cookie. Repeat procedure for the remaining 6 parfaits.
Nutrition facts
7 Servings
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Serving Size
1 parfait
- Amount per serving Calories 100
- % Daily value*
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Total Fat
1g
1%
- Saturated Fat 0g 0%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 230mg 10%
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Total Carbohydrate
18g
7%
- Dietary Fiber 1g 4%
- Total Sugars 8g
- Added Sugars 0g 0%
- Protein 6g
- Potassium 240mg 5%
Ingredients
instant cheesecake pudding mix (fat-free, sugar-free)
1 (1-oz) package
skim milk
1 2/3 cup
canned pure pumpkin
1 cup
ground cinnamon
1/2 tsp
ground nutmeg
1/8 tsp
Greek vanilla yogurt (fat-free, divided use)
1 cup
gingersnap cookies (crumbled)
7 whole
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