Caramel Pumpkin Cheesecake Dessert Shots
Recipe by Chef Jon Ashton
Ingredients:
- 1 can (14 ounces) pumpkin, chilled
- 3 ounces reduced-fat cream cheese
- 1 container (6 ounces) lowfat vanilla yogurt
- 1 cups lowfat milk
- 1/4 cup Van Gogh caramel vodka
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 6 teaspoons graham cracker crumbs, optional
Directions:
Place all ingredients (except graham cracker crumbs) in a blender and blend until silky. Pour into shot glasses and top each serving with a teaspoon of graham cracker crumbs.
