companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
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Monday, November 16, 2009

Pumpkin Cheesecake Pudding

I made these wonderful little dessert shots to take to that Thanksgiving dinner. They are deceivingly easy to make. They have the flavor of a cheesecake, the ease of a pudding, and the beauty of a dessert shot. For the crowd I was trying to accommodate, I made a double recipe and got 14 dessert shots. The photo above is another batch made in my shot glass tonight. I still had some pumpkin puree left over, and we really like this simple dessert. For the get together, I filled those tiny disposable cups intended for rinsing your mouth in the bathroom. Not as pretty, but they travel well and dispose easily. They still look fine if topped with a squirt of canned whipped cream.

Dessert shots are great because they allow you to limit your dessert consumption--or on Thanksgiving, eat more than one dessert! At our house we often hear the ladies say, "Just give me a tiny slice." Sound familiar? The guys just say, "I'll take one of everything." This pudding made into shots makes both groups happy. Want the recipe?

Pumpkin Cheesecake Pudding

8 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup sugar free DaVinci Syrup, vanilla or Pumpkin Pie flavor
1/2 cup pumpkin
1 teaspoon pumpkin pie spice (if using vanilla syrup)
Whipped Cream for topping

Blend everything together in a blender or use a stick blender. A hand mixer will do if the cream cheese is soft. Pour into dessert cups or shot glasses. To make a layered dessert, add whipped cream in between layers of pudding. Chill before serving. This recipe will serve 4 regular desserts or 7-8 dessert shots.

This is a variation on my Better Than Instant Toffee Cheesecake Pudding. Feel free to leave out the pumpkin and add any flavorings you like. Too easy to be so good.

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