Ok, so I’m on the pumpkin bandwagon. I never would have jumped on except that my CSA gave me a pumpkin and I had to use it. I promised Chris that if I joined the CSA I wouldn’t make a habit of wasting the random produce items.
Well, maybe some of them. I’m still not sure how I am going to eat ten super ripe tomatoes in the next few days. Keep your eye out for a “how to freeze tomatoes when your CSA gives you a billion of them” post.
I’m not a pumpkin pie fan or a pumpkin cheesecake fan, but I sure do like Pumpkin Yogurt (and Pumpkin Ravioli too)!
Once again I baked my pumpkin and food processed it to make my own pumpkin puree. It turned out great, but was probably more effort than it was worth. From now on I will probably just buy cans of pumpkin because one thing that we are definitely short of at Duke’s House is free time. Notice the lack of blog posts?
As soon as I make time for grocery shopping I will be having pumpkin yogurt again for sure!
- 1 cup pumpkin puree
- 1 cup nonfat plain yogurt
- 1/3 cup sweetener (I used Splenda, but any sweetener will work.)
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp allspice
- 1/8 tsp ground nutmeg
- Drain pumpkin in cheesecloth for a few minutes if you are using fresh pumpkin.
- If you are using non-Greek yogurt, consider draining yogurt some as well.
- In a small bowl, combine spices.
- When pumpkin and yogurt are sufficiently drained, combine all of the ingredients.
- Serve chilled with apple slices and graham crackers.
Servings ~ 2 as yogurt or 3 as dip
Calories (as yogurt) ~ 78, Fat ~ 0 g, Carbohydrates ~ 14 g, Protein ~ 7 g
Calories (as dip) ~ 52, Fat ~ 0 g, Carbohydrates ~ 9 g, Protein ~ 5 g