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Pumpkin Snap Mason Jar Icebox Cakes With Sprouts Recipe




INGREDIENTS:
  • 24 Sprouts Old Fashioned Pumpkin Snaps
  • 10 oz jar Sprouts Maple Pumpkin Butter
  • 8 oz mascarpone (may substitute cream cheese if you wish)
  • 5-6 oz of organic whole milk plain Greek Yogurt (Stonyfield offers a 5.3 oz portion)
  • Optional: ½ cup heavy whipping cream, 1 teaspoon sugar, 1 teaspoon Sprouts pumpkin spice
Pumpkin Snap Mason Jar Icebox Cakes With Sprouts Recipe
INSTRUCTIONS:
  1. Set out 8 (4 oz) mason jars
  2. Blend the mascarpone cheese and the Greek yogurt with a hand-held mixer. Scoop this mixture into a sturdy Zip-loc bag. Set aside.
  3. Transfer all of the pumpkin butter from the jar into a second sturdy Zip-Loc bag.
  4. Layer the ingredients into the mason jars. First place a pumpkin snap into each of the 8 jars. Next, snip a small corner off of each of the two Zip-loc bags. Pipe a layer of the mascarpone-yogurt mixture on top of the cookie. Follow that with the pumpkin butter. Repeat: pumpkin snap, mascarpone-yogurt, pumpkin butter. Finish with a pumpkin snap on top.
  5. Put the lids on the mason jars and place all of the jars into the refrigerator overnight.
  6. Serve as is or add a spiced whipped cream on top. To make the spiced whipped cream whip the heavy cream until soft peaks just start to form. Add the sugar and the pumpkin spice. Continue to whip until the spiced cream holds stiff peaks. Pipe a small dollop on top of each icebox cake. Serve chilled.

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Pumpkin Snap Mason Jar Icebox Cakes With Sprouts Recipe Pumpkin Snap Mason Jar Icebox Cakes With Sprouts Recipe Reviewed by kuji hara on 8:54 PM Rating: 5

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