Pumpkin frozen yogurt

    (16)
    35 min

    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.


    17 people made this

    Ingredients
    Serves: 8 

    • 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

    Method
    Prep:35min  ›  Ready in:35min 

    1. 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.

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    Reviews & ratings
    Average global rating:
    (16)

    Reviews in English (15)

    mis7up
    by
    0

    This recipe was super easy to make and utilizing leftover yoghurt. I liked the flavor because it reminded me of a custard but it needed a tad bit of sweetness not much but a tad.  -  26 Feb 2015

    by
    103

    I saw this and HAD to make it right away. What I did is threw everything in my blender, ran it through to a even consistancy and dumped it in a flat freezable container, let it firm up, then blended it again. When it firmed up the second time, it was ready to go. I used my own homemade sugar free maple syrup and one teaspoon of my homemade pumpkin pie spice. This is MONEY. My kids and I LOVED it. Thank you so much for sharing this low-calorie treat! NOTEL You can get away with using half the amount of syrup and still have it be sweet enough. If you aren't a fan of maple syrup, you could substitute honey of agave nectar and have it taste really good, too.  -  26 Sep 2010  (Review from Allrecipes US | Canada)

    by
    16

    As this is written, it is only okay. I think a lot hinges on the brand of Greek yogurt and the kind of maple syrup (real or Aunt Jemima) you use in this. I'm not sure what the submitter used but on hand I had Fage and Spring Tree maple syrup. I ended up having to smooth out the Fage taste with half and half (to taste) and extra maple syrup. I love my Fage and I eat it for breakfast with strawberries and hardly any added sugar; for some reason, the combination of packed pumpkin, spices and Fage just left a strange aftertaste. I blended everything to the same consistency in my blender before pouring it into my ice cream maker. It only took 10-15 minutes to set up.  -  06 Oct 2010  (Review from Allrecipes US | Canada)

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