Pumpkin Parfait

I got this one off a thing Sunset magazine did on aol a couple years ago.  The kids love it.

 1  jar (7 oz.) marshmallow creme
1  package (8 oz.) Neufchâtel (light cream) cheese, at room temperature
2  tablespoons thawed frozen orange juice concentrate
1  cup canned pumpkin
1/4  cup maple syrup
1 1/2  teaspoons ground cinnamon
1/2  teaspoon ground nutmeg
1/4  cup chopped toasted pecans
1/4  cup crumbled gingersnap cookies

1. In a bowl, with an electric mixer on medium speed, beat marshmallow creme, Neufchâtel, and 1 tablespoon orange juice concentrate until smooth.2. In another bowl, stir together pumpkin, maple syrup, cinnamon, nutmeg, and remaining tablespoon orange juice concentrate. Fold in 1/4 cup of the cream cheese mixture until no white streaks remain.

3. Spoon about 3 tablespoons of the remaining cream cheese mixture into each of four dessert or parfait glasses, followed by about 3 tablespoons of the pumpkin mixture. Repeat layers, ending with pumpkin. Chill until cold, at least 2 hours or up to 1 day. Just before serving, sprinkle each parfait with chopped pecans and gingersnap crumbs.

Yield: Makes 4 servings

writeNutrient();NUTRITION PER SERVING
CALORIES 458(37% from fat); FAT 19g (sat 9g); PROTEIN 8.2g; CHOLESTEROL 43mg; SODIUM 289mg; FIBER 1.7g; CARBOHYDRATE 69g

Betty Ray, Vancouver, Washington
writePublicationAppearance();Sunset, OCTOBER 2003