Recipe by JanuaryBride
Supposedly this is a great belly fat burning snack. Recipe from Prevention magazine 10/2008.
Top Review by UmmBinat
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.
- 1⁄4 cup canned pumpkin
- 1⁄4 cup low-fat plain yogurt (Greek if you can find it)
- 1 teaspoon maple syrup
- 1 pinch cinnamon
- 2 tablespoons chopped walnuts (pecans would work too)