HOMEMADE PUMPKIN FROZEN YOGURT
My own recipe for delicious pumpkin frozen yogurt using my favorite formula of 2 cups yogurt, 1 cup whipping cream. Just creamy enough to suit our taste, fewer calories than ice cream, and great pumpkin fall-time flavor. I churned it using my KitchenAid® Ice Cream Bowl Attachment. Hope you enjoy it.
Provided by STARFLOWER
Categories Fruits and Vegetables Vegetables Squash
Time 10h30m
Yield 8
Number Of Ingredients 8
Steps:
- Combine the yogurt, cream, sugar, pumpkin puree, brandy, vanilla extract, pumpkin pie spice, and salt in a mixing bowl. Whisk together until the sugar and salt have completely dissolved. Cover, and refrigerate overnight.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency, about 20 minutes. Transfer ice cream to a one- or two-quart lidded container. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 15.8 g, Cholesterol 48.7 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3.1 g, SaturatedFat 8.2 g, Sodium 141.1 mg, Sugar 13.4 g
HEALTHY PUMPKIN PANCAKES
Made with whole grains and yogurt, these low-calorie, healthy pumpkin pancakes are easy to make, thick, fluffy, and packed with fall spices!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 25m
Number Of Ingredients 18
Steps:
- In a medium bowl, whisk together the Greek yogurt and milk. Set aside and let rest for 5 minutes.
- In a small bowl or saucepan, melt the butter. Set aside to cool.
- In a large mixing bowl, whisk together the white whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
- To the bowl with the rested milk and yogurt, add the pumpkin puree, eggs, maple syrup, and vanilla. Whisk until well blended. Whisk in the melted, cooled butter.
- Make a well in the center of the dry ingredients. Carefully pour in the wet ingredients. With a wooden spoon or rubber spatula, stir very gently, just until the flour disappears. The mixture will look lumpy. Let rest while the skillet preheats.
- To cook: If you'd like to keep the pancakes warm between batches, preheat the oven to 200 degrees F and line a baking sheet with parchment paper. Preheat an electric griddle to 350 degrees F, or heat a large, nonstick skillet or cast iron skillet over medium low. Wait several minutes to allow the skillet fully preheat.
- Melt a little butter on the skillet, or coat with nonstick spray (some nonstick surfaces may not need any butter/spray at all). Scoop the batter by scant 1/4 cupfuls, leaving room for the pancakes to spread. Let cook on the first side until bubbles form on top and the edges of the pancakes look dry, about 4 minutes. Flip and cook on the other side, until the pancakes are golden and cooked through, about 2 to 3 minutes more. Adjust the heat as you go if the outsides begin to darken too quickly, before the insides are cooked through.
- Repeat with remaining pancakes, adding more butter or nonstick spray to the skillet as needed and keeping the pancakes warm in the oven between batches as desired. Serve hot, with desired toppings.
Nutrition Facts : ServingSize 1 pancake (of 10), Calories 133 kcal, Carbohydrate 21 g, Protein 6 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 40 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 2 g
PUMPKIN YOGURT
This recipe was inspired by my attempt to increase the amount of pumpkin in my diet. I have started reading SuperFoods RX by Steven Pratt (which I highly recommend) and am learning about all of the nutritional benefits pumpkin has to offer. The challenge is that I am used to eating pumpkin in nothing but pies/cookies/sweet breads etc. I decided to try a pumpkin yogurt because yogurt is also one of Pratt's 14 super foods.
Provided by Ingen
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Just mix it all up!
Nutrition Facts : Calories 65.7, Fat 0.5, SaturatedFat 0.3, Sodium 295.7, Carbohydrate 16.2, Fiber 3.9, Sugar 9.8, Protein 1.4
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