Bariatric Foodie Play with your food
Happy Thanksgiving!! I know if you’re anything like me this is probably a quick check in before the frenzy starts. If you’re heading to a relative or friend’s house for the big feast and still need a dish to bring, this one is a winner. It’s super easy, delicious, and always a crowd pleaser.
In case you missed my post last night, we combined a couple of last minute Thanksgiving decorating tips along with links to all our recipes and the Survival Guide in one post for your easy reference.
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| We’re thankful for all of YOU! |
Today’s offering is a combination of a few different desserts that are usually favorites of any crowd, so there is something in it for everyone. Pound cake + Pumpkin Pie + Cheesecake + Turtles Candies = Pumpkin Turtle Cheesecake Trifle! This is technically a “Recipe Remix” since I used a portion of the Butterscotch Pound Cake from Tuesday to make a totally different dessert.
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| The final result along with the main ingredients |
I made this one in individual parfait glasses, sometimes I prefer that to a trifle bowl, especially on big holidays with lots of guests for dinner when I want the presentation to be extra special. My chocolate trifle looks beautiful in the bowl, but as you start dipping out individual servings it can get a bit messy. Not to mention the individual desserts make for MUCH easier portion control.
Here’s how to make it:
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| I got a bit carried away with the garnish, also put a couple cake cubes and a tiny dollop of pumpkin on the top. |
Jen’s Pumpkin Turtle Cheesecake Trifle
Prepare the cake according to the recipe. Let it cool thoroughly, then cut the cake into cubes about the size of walnuts. (Note: I usually bake several at the time and freeze them, that saves LOTS of time during the holidays.) If you’re pressed for time and can’t fit in a “semi-homemade cake” baking, substitute a sugar free pound cake or pumpkin bread for the cake base.
Ingredients:
2 (16-ounce) tubs Sugar Free whipped topping (such as Cool Whip)
1 can pureed pumpkin (NOT pumpkin pie filling, plain pumpkin)
3 pumps (tablespoons) Davinci Sugar Free Pumpkin Pie Syrup
3 pumps (tablespoons) Davinci Sugar Free Caramel Syrup
2 tsp pumpkin pie spice
½ cup sugar free Caramel Sauce (or ice cream topping)
1 cup chopped pecans or walnuts, lightly toasted
Directions:
Prepare the cake according to the recipe. Let it cool thoroughly, then cut the cake into cubes about the size of walnuts. (Note: I usually bake several at the time and freeze them, that saves LOTS of time during the holidays.) If you’re pressed for time and can’t fit in a “semi-homemade cake” baking, substitute a sugar free pound cake or pumpkin bread for the cake base.
Combine the Greek Yogurt, Cheesecake pudding mix, pumpkin pie spice, Davinci Pumpkin Pie Syrup, Davinci Caramel Syrup, and 1 tub of the whipped topping. Whisk together until thoroughly combined. {Note: If you’re making this for an all post-op WLS crowd, you can add vanilla protein powder if you like. I usually add 2 scoops for a bowl this size.)
To assemble: In a trifle bowl, layer one third of the cake cubes, pudding mixture, whipped topping, nuts, and a drizzle of the caramel sauce. Repeat, layering the remaining ingredients, ending with whipped cream, nuts, and a final drizzle of caramel sauce. I like to dust a bit of cinnamon or pumpkin pie spice over the top just to make it even prettier.
If you’re making individual desserts like I did, layer them in the exact same order as the trifle bowl, just in parfait or sundae glasses (or even martini glasses are pretty).
Serve immediately or cover tightly with plastic wrap and refrigerate until time for dessert. This is usually best if eaten within 6 to 8 hours of assembly. You can make all the components the night before and just assemble it right before time to serve.
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| The perfect sweet ending to a delicious holiday! |
