Prep 5 mins
Cook 0 mins
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.
- 1⁄2 cup nonfat vanilla yogurt
- 1⁄2 cup canned pumpkin
- 1 teaspoon honey
- 1⁄4 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg
- Just mix it all up!
yummy. i think i'll try it with plain yogurt instead of vanilla next time - a little too sweet for yogurt with the vanilla.
This is pumpkin, toned down a bit and sweetened, with the added benefit of healthy yogurt. I made this for a late night snack and it was perfect. I will probably use the leftover pumpkin to make pumpkin muffins tomorrow.
Very good! My kids enjoyed this too. The flavor was very good without being too healthy or overpowering. I left out the nutmeg because I don't like it and I put in at least twice the amount of cinnamon, because I love it!