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(KCAL9) — Scott Shoemaker, Chief Flavorologist at Yogurtland, stopped by the KCAL9 studios Tuesday with a recipe on how to make individual pumpkin cheesecakes with Yogurtland’s Pumpkin Pie frozen yogurt.
For more information visit Yogurtland.com.
Individual Pumpkin Cheesecakes
Need one 24-cup mini muffin tin, paper cups to fit
• 2 cups of Gingersnap cookies
• 1/3 cup diced pecans
• 3 ½ table spoons of melted butter
• 2 tablespoons sugar
Process Gingerbread cookies in food processor or blender. Pour into a bowl, add the sugar and pecans and stir to blend. Add the melted butter and whisk until butter is absorbed.
Drop a rounded teaspoon into the bottom of each mini muffin cup. Press down with fingers or back of spoon.
Bake for 4 minutes at 325-degrees.
For the filling:
• 1 package of Philadelphia Cream Cheese, brought to room temperature.
• 1 package Jell-O, No-Bake Cheesecake mix
• One pint (2 cups) of Yogurtland Pumpkin Pie Frozen Yogurt
Whip cream cheese or Jell-O No-Bake Cheesecake mix with Yogurtland Pumpkin frozen Yogurt until soft.
Spoon a rounded tablespoon into cooled Gingerbread cups (can use one gallon zip-lock bag with corner cut). Top each cup with pecan a half.
Freeze for 30 minutes and serve immediately.
Low Fat Fudge Brownie or Banana Bread Smoothie
Purchase 1 pint of Yogurtland Fudge Brownie or Banana Bread frozen yogurt.
Soften yogurt and spread into ice cube trays. Freeze for at least one hour or up to a week.
In a blender, combine 8 frozen yogurt cubes, 1 banana (pre-sliced and frozen) and ½ cup non-fat milk.
Blend until smooth and enjoy!