Desserts

No Bake Butternut Squash Cheesecakes

Carole Boucher
November 14, 2013
59

A four layer cream cheese and mascarpone cheese dessert with a Gingerbread Twix crust.

4
For the cheese cake

8 oz. cream cheese
1 cup butternut squash puree
1 teaspoon vanilla extract
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup heavy cream

For the frosting

1/2 cup heavy cream
4 oz. mascarpone cheese, room temperature
1/4 cup confectioner's sugar, sifted
1/8 teaspoon ground cinnamon

For the crust

8 Gingerbread Twix bars

Optional toppings

crushed Twix bars, sprinkles
For the cheesecake In a medium bowl, mix together cream cheese and squash until well blended. Then add the vanilla, sugar, and spices and continue to mix until all incorporated. Place mixture in the fridge...
See the full directions on my site
Nutritions

Calories
922

Sodium
825mg
34% DV

Fat
61g
94% DV

Protein
10g
20% DV

Carbs
81g
27% DV

Fiber
3g
15% DV
American Snack Thanksgiving Refrigerated

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A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root
See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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