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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 188.9
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 7.3 mg
  • Total Carbs: 42.7 g
  • Dietary Fiber: 6.0 g
  • Protein: 3.3 g

View full nutritional breakdown of Mini Pumpkin Pie "Ice Cream" Cake calories by ingredient
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Mini Pumpkin Pie "Ice Cream" Cake

Submitted by: LEONALIONESS

Introduction

With no added fats and no additional sugars, this is a healthy, whole food dessert with loads of nutrition AND great taste. With no added fats and no additional sugars, this is a healthy, whole food dessert with loads of nutrition AND great taste.
Number of Servings: 1

Ingredients

    Crust:
    15 grams rolled oats
    15 grams medjool dates (soaked until soft - keep soaking water for banana ice cream, if needed)
    cinnamon, nutmeg, pumpkin pie spice to taste
    vanilla to taste
    pinch of sea salt

    Filling:
    60 grams frozen (peeled) banana chunks
    60 grams pumpkin puree
    date soaking water (if needed)
    cinnamon, pie spice, vanilla
    stevia to taste (optional)

Directions

Process crust ingredient in blender/food processor until oats are crumbly and dates are pureed. It should be a nice, thick mush. If too thick, add a tiny bit of date soaking liquid. Too sticky, add more oats.

Press crust into bottom of small ramekin or mug. Place in freeze to firm up while you make the filling.

Process all filling ingredients, except date liquid, until smooth and thick, like soft serve texture. If necessary, add date liquid a bit at a time until texture is as desired.

Pour into chilled crust and place in freezer until firm.


Number of Servings: 1

Recipe submitted by SparkPeople user LEONALIONESS.






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