Halloween snacks are one of my favorites to prepare for the children, and every year I try to make something different. While flying back from a wedding in Mexico, I bumped into a recipe based on pumpkin and mascarpone cheese that I found in this Mexican magazine. Immediately, I knew I had to prepare it for Halloween, especially that pumpkins are in season.
The original recipe calls for heavy cream which probably would taste delicious and richer for sure. But, since Halloween is mostly about eating candy, I try to keep my Halloween snacks as healthy and low in sugar as possible. So, instead of using heavy cream as the original recipe uses, I used Yoplait Greek 100 vainilla flavor instead. If I can replace heavy cream for something healthier, I usually go for Greek yogurt, which, often times does the trick. For this snack, Yoplait Greek 100 gave me consistency I was looking for.
As you know, if you read my posts, I usually get most of my groceries at Walmart since it is walking distance from my house and you simply can’t beat their prices elsewhere. The savings there are phenomenal compared to other groceries stores. If you haven’t shopped there before, go and try it because your wallet will feel the difference. 😉
Anyway, here is the recipe and how to make these delicious, refreshing, and low in sugar Halloween Snacks.
Pumpkin & Mascarpone Halloween Snacks
- 1 -2 bags/boxes of soft chocolate cookies or brownies crushed
- 2 Yoplait Greek 100, vainilla flavor
- 1 cup of pureed pumpkin or a can of 15 oz.
- 4 tablespoons of sugar (less or more to your liking)
- 2 teaspoons of unflavored gelatin
- 1 bag of large marshmallows
- 1 bag of chocolate chips
- Pumpkin spices or ground all spice
- Little plastic containers
- White frosting
- Mix in the Yoplait Greek 100, low speed.
- Add the Mascarpone cheese, low speed.
- Add the pumpkin purée to the mix, low speed.
- Add the sugar.
- Add the spices.
- Separately, in a little bowl, add the 1 teaspoons of gelatin to soak, and then double-boil it until it is completely melted until very smooth.
- Add to the gelatin, a tablespoon of the pumpkin/yogurt/mascarpone mix, and mix well by hand.
- Add the gelatin mix to the pumpkin/yogurt/mascarpone mix slowly so that it get well blended.
- Fill bottom of the plastic container with the crushed cookies, and then add the pumpkin mix.
- With frosting, paint the bottom of the marshmallow and stick them on top of each container.
- Do the same with the chocolate chip to add the eyes.
To eat them, I usually get mini plastic spoons at the party store. You can also prepare them days before, and then decorate later. I hope you try this recipe and let me know how they came out.
This is a sponsored conversation written by me on behalf of General Mills. The opinions and text are all mine.