Ingredients:
- 4 envelopes (¼ oz. each) unflavored gelatin ()
- 1/3 C Coffee
- 10 oz unsweetened 0% Greek Yogurt
- 5 oz pure pumpkin
- 1 C baking sweetener of choice (any no cal sweetener)
- 1 TBSP Brandy or Frangelico Liquor
Toping:
- 3 oz 0% greek yogurt + 1 scoop collagen
- cinnamon and stevia, to taste
- 1/2 oz walnuts or pecans, crushed (for 1 serving, 4 oz for all 8 servings)
Directions:
Add nuts in sauté pan. Add dash of sweetener and cinnamon. Sauté until golden and caramelized. Set aside…
Place 1 cup water in a small microwave-proof bowl. Sprinkle gelatin over water. Let stand for 1 minute. Place in microwave for 1 minute. Set aside.
Place 1/3 cup hot water in a medium bowl, add coffee and whisk until dissolved. Whisk in pure pumpkin, yogurt and sugar substitute. Continue whisking until fully dissolved. Whisk in brandy or Frangelico, chopped pecans (if adding in) and gelatin until well incorporated.
Coat a 9 x 2 round metal cake pan with cooking spray. Pour mixture into pan. Refrigerate for at least 2 hours before serving. Serve with yogurt topping and caramelized nuts over top.
Makes 8 servings, 1 slice = 1 Serving
