Cranberries fight urinary infections, cancer, and heart disease. The little red berries can promote weight loss, as well as emotional well-being. It also boosts and strengthens the immune system.
Pumpkin contains the antioxidants, vitamin C, and E, and several trace minerals. The squash also aides in weight loss and is high fiber content.
Fiber is valuable as it helps to curb appetite and slows down digestion. Pumpkin remains in the stomach for a longer period of time than low-fiber foods, and also slows the absorption of the sugar found in this recipe, therefore not spiking your blood glucose levels.
Now for the featured dessert, and here is what you will need.
The Pumpkin Layer
1 15 oz. can pumpkin puree
8 oz. cream cheese
6 oz. Greek yogurt
⅓ cup ginger syrup
1 tsp. pumpkin pie spice
Whip the cream cheese in an electric mixer for 3 minutes or until creamed. Add pumpkin, yogurt, and mix until well combined and it has a silky smooth mixture. Add the syrup, pumpkin pie spice, and mix in till well incorporated.
Taste and see if it needs more syrup.
Put the pumpkin mixture in a medium bowl, cover and refrigerate.
The Cranberry Layer
2 14 oz. cans whole cranberries
2 tsp. zest of an orange, minced fine
Pour cans of cranberries into a medium sauce pot over low heat. Warm cranberries and add zest, stirring in, and let simmer on low for 2 minutes. Set aside and let cool.
The Whipped Cream Layer
8 oz. heavy cream
½ cup powdered sugar
Remove bowl and whipping tongs from freezer and pour cream and powdered sugar into the cold bowl and whip with the cold tongs using an electric mixer, until cream is whipped with heavy peeks.
Using 8 ounce glass dessert cups (about 4) layer starting from the bottom spooning in pumpkin, then cream, next is cranberries, ending with another layer of pumpkin.
Top each dessert glass with whipped cream a few fresh cranberries and some almond or pecan bits. Enjoy!
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