I mixed 1 cup of Greek Gods creamy full fat yogurt with cinnamon, a couple drops of vanilla extract and a few drops of stevia...but I wanted my breakfast to say fall....no, I wanted it to SCREAM FALL...so I made a pumpkin-cheesecake swirl to add to it and convert it from a ho-hum (but delicious) cinnamon-vanilla Greek yogurt into a full fledged Pumpkin-Pecan Cheesecake Yogurt Parfait loaded with all the flavors of fall!
It was so simple, in a small bowl, I added 1 ounce of softened brick-style cream cheese to it, about 3 tablespoons of 100% pure canned pumpkin (not the pie filling), 1 tablespoon of confectioners style Swerve, a few drops of pure Maple extract (by OliveNation) a few heavy dashes of cinnamon and mixed it all together until smooth and creamy with a rubber spatula. It became a maple-cinnamon-pumpkin-cheesecake-ish layer to make my little parfaits with. I layered the cinnamon-vanilla Greek yogurt alternately in mini-trifle bowls with my pumpkin layer, sprinkling with finely chopped pecans between each layer. I was in pumpkin heaven this morning and it was a great, simple wheat-free way to usher in fall (these would also make a great dessert as well). I enjoyed it with a cup of Nantucket coffee with cream. I snapped a few photos for you to see below. Enjoy!