nutritional information

Per Serving:

  • Calories: 227
  • Protein: 5 g
  • Total Fat: 8 g
  • Saturated Fat: 2 g
  • Carbohydrates: 34 g
  • Cholesterol: 0 mg
  • Sodium: 261 mg
  • Fiber: 6 g
  • Sugar: 26 g
Vegan Gluten-Free

Pumpkin Parfaits with Oat Crunch

Pumpkin Parfaits with Oat Crunch

Serves 2

This recipe makes 1 cup of Oat Crunch, which is more than you'll need for the parfaits. Save the rest to serve with yogurt, fresh berries, or sorbet.
Oat Crunch
  • ½ cup puffed rice cereal
  • ¼ cup gluten-free old-fashioned rolled oats (not instant), such as Bob's Red Mill Gluten Free Rolled Oats
  • 2 Tbs. raw pumpkin seeds
  • 2 Tbs. pure maple syrup
  • ¼ tsp. pumpkin pie spice
Pumpkin Mousse
  • 3 Tbs. gluten-free tofu cream cheese, such as Follow Your Heart Vegan Gourmet Cream Cheese Alternative
  • ½ cup sweetened pumpkin pie filling
  • 6 oz. vanilla soy yogurt

To make Oat Crunch:

1. Preheat oven to 300°F. Combine puffed rice, oats, and pumpkin seeds in small bowl. Add maple syrup, pumpkin pie spice, and pinch of salt; stir well. Transfer ingredients to prepared baking sheet; spread into thin layer. Bake 10 to 15 minutes, or until light brown. Remove from oven; let cool. Break up Oat Crunch with fingers, and set aside.

To make Pumpkin Mousse:

1. Whisk tofu cream cheese in bowl until fluffy. Add pumpkin pie filling, and whisk until smooth. Chill.

2. Spoon 2 Tbs. yogurt into serving glasses. Top with one-quarter Pumpkin Mousse. Sprinkle 1 Tbs. Oat Crunch over each parfait. Repeat process with yogurt, Pumpkin Mousse, and Oat Crunch.

October 2009 p.69

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comments

Recipe for sweetened pumpkin pie filling? I've got home grown organic sugar pumpkins in the kitchen right now. Would love to try this recipe but not going to purchase pumpkin pie filling in a can!

Anonymous - 2010-10-12 11:15:34