Total Time
Prep 5 mins
Cook 0 mins

Supposedly this is a great belly fat burning snack. Recipe from Prevention magazine 10/2008.

Ingredients Nutrition


  1. Mix pumpkin with the yogurt and syrup.
  2. Top with cinnamon and nuts.


Most Helpful

Yummy pretty healthy snack. I tried this both with leftover baked acorn squash and with canned pumpkin. The baked acorn squash version was 5 stars. To me with the canned pumpkin it was 4 stars. I use Balkan (thick) yogurt. With the canned pumpkin I felt I needed to add more real maple syrup but I think it was because it was the thin type I used. The acorn squash had the perfect amount of sweetness as stated yet I used a thicker version of real maple syrup. I used chopped walnuts each time. I will make this again if I have left over baked squash, thick maple syrup and I would like to try toasting my walnuts next time.

UmmBinat October 14, 2010

I make this all the time for breakfast! It's so delicious and filling!! I typically just use an individual, single-serving sized yogurt (I like vanilla) and then add a bunch of pumpkin. I probably end up using more pumpkin than yogurt. Sometimes I add the cinnamon but I rarely add the maple syrup or nuts. Using vanilla yogurt makes this sweet enough without the syrup and I don't like the consistency of nuts in yogurt. I usually split this in half then for 2 breakfasts. Thanks!!

Keee September 14, 2010

Yummy. There needs to be more recipes like this for pumpkin besides the usual pie and cheesecake. Next time will try this with ginger!!

smcsf11 January 19, 2010

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