About this recipe:This gorgeous frozen yoghurt is low in fat and a true treat. To make pumpkin puree, simply boil or steam pumpkin, then puree in a blender or food processor. Cool before using in the recipe.
450g pumpkin puree
375g low-fat plain Greek-style yoghurt
8 tablespoons maple syrup
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
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Method Prep:35min › Ready in:35min
In a large bowl, mix together the pumpkin, yoghurt, maple syrup, vanilla extract, cinnamon, nutmeg and cloves until smooth. Refrigerate the mixture until thoroughly chilled; freeze in an ice cream freezer according to manufacturer's instructions. Pack the frozen yoghurt into a sealed container, and freeze until serving.