Cream cheese and pumpkin are sandwiched between layers of graham cracker crust in this pumpkin dessert. Whipping cream and walnuts are used as the garnish.
| Prep Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 2 cucumbers – peeled, seeded, and diced
- 1 pinch salt, or as needed
- 1 onion, diced
- ¼ cup crushed pistachios, or to taste
- 1 lemon, juiced and zested
- 2 cloves garlic, pressed
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
- 3 tablespoons low-fat Greek-style yogurt, or to taste
- 4 lettuce leaves
- 4 small tomatoes, quartered
Instructions
- Place cucumbers in a colander and sprinkle with salt. Set aside until water is drawn out of cucumbers, about 30 minutes.
- Pat cucumbers dry to remove excess salt. Mix cucumbers, onion, pistachios, lemon juice, lemon zest, garlic, black pepper, and cayenne pepper in a bowl; stir in yogurt.
- Garnish a serving bowl with lettuce leaves; pour cucumber mixture into middle of the bowl. Surround cucumber mixture with tomatoes. Refrigerate for flavors to blend, at least 30 minutes.
Nutrition Facts
| Calories | 76 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 37 mg |
| Sugars | 4 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
This was super yummy and fabulous.