Cranberry Bog Pumpkin Dessert
- CRUST: Non-stick cooking spray
- 2 cups of Cheerios, plain
- 2 cups of Cinnamon Toast Crunch Cereal
- 2 ounces of black walnuts, about 1/3 cup
- 1/4 cup of firmly packed dark brown sugar
- 6 tablespoons of melted unsalted butter
- FILLING: 1 1/4 cups of canned pumpkin
- 1 (6 oz) container of Yoplait Thick&Creamy Custard Style Vanilla Yoqurt
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/8 teaspoon of ground ginger
- Pinch (1/16 teaspoon) of ground cayenne pepper
- 1/2 cup of granulated sugar
- 1 envelope of unflavoured gelatine, 1/4 ounce size
- Vanilla bean, 4 inches long
- 1 cup of water
- 3/4 cup of whole cranberry sauce
- Whipped Cream
- 1. Pre-heat oven to 375 degrees. Spray a smooth bottom round 9 inch spring form pan with cooking spray. Empty dry crust ingredients into a food processor and pulse for 15 to 20 seconds. Contents sound look like graham cracker crumbs. Melt butter and gradually pour into crumbs and mix until all crumbs are wet. About 8 to 10 pulses on food processor. Press mixture firmly into bottom and 3/4 inch up the sides of spring form pan.Bake for 10 to 15 minutes. Crust should have an uniform golden brown color and be firm to the touch. Place on cooling rack and cool completely. This can take up to 30 minutes.
- 2. While crust is baking, mix together pumpkin, yogurt and spices in a medium size bowl. Batter should look smooth and a light pumpkin color. Cover and refrigerate until crust is baked and cooled.
- 3. When crust is ready, combine sugar and gelatine in a small bowl until evenly mixed. Split open vanilla bean exposing the seeds. Place bean in small sauce pan with 1 cup of water and bring to a boil stirring constantly using edge of spoon on vanilla bean. Empty bean and boiling water into sugar-gelantine bowl and stir for five minutes. Remove bean and pour in pumpkin yogurt batter. Stir until smooth and creamy. Regrigerate for 15 minutes. Then slowly pour in cooled crust.
- 4. Float (like in a bog!) teaspoonful amounts of the whole cranberry sauce on top of the pumpkin filling. Do this in a random pattern. Chill for at least 3 hours or over night.
- 5. Before serving, run a paring knife around inside edge of pan to loosen crust then release the spring form. Serve with a dolup of whipped cream on the side.
- Serves 8 people
cooking spray, cinnamon, black walnuts, brown sugar, butter, pumpkin, vanilla yoqurt, ground cinnamon, ground nutmeg, ground ginger, ground cayenne pepper, sugar, unflavoured gelatine, vanilla bean, water, cranberry sauce, cream
Taken from www.epicurious.com/recipes/member/views/cranberry-bog-pumpkin-dessert-1211008 (may not work)