On the morning after Thanksgiving, I served my guests a simple, but pretty little breakfast. I do mean “little” since most of us were still full from dinner the evening before! So, I opted for a small slice of spinach cheese frittata topped with sliced avocado and grated cheese, a couple small links of sausage and a breakfast parfait. The parfait is what the leftovers are made of.
To assemble the parfait, I used a small spoon to scoop out some of the sugar free pumpkin pie filling. Can you believe it? There were groans from a few guests over my discarding of that little bit of pie crust. I don’t like pie crust anyway, LOL, only pie fillings. Sweet tooth? You bet! Anyway, my house – my rules. 😅
On top of the spicy pumpkin puree, I added a dollop of plain Greek yogurt sweetened with a little vanilla extract and liquid Stevia. A little dash of sugar free cranberry chutney, a drizzle of sugar free honey substitute and a sprinkle of chopped, nuts finished the creation. And it was soooo GOOD even without the pie crust.