HOMEMADE PUMPKIN FROZEN YOGURT
Greek yogurt and cream cheese come together to create that same, luscious texture of your favorite store bought frozen yogurt. With a seasonal pumpkin flare, this low calorie dessert is just the treat that you'll want to cozy up to on a crisp fall night. Top with nuts, cinnamon, and dark chocolate for an extra kick that blends beautifully with the flavors of pumpkin spice. If you are not planning on serving immediately, keep it in the fridge and then throw it in the freezer 1-2 hours before you are ready to serve it.
Provided by Sara Tane
Time 1h40m
Yield Serves 4
Number Of Ingredients 7
Steps:
- In a medium bowl with a hand mixer, combine Greek yogurt, cream cheese, and pumpkin.
- Add remaining ingredients and mix until fully combined.
- Freeze for 1-2 hours, depending on how much you want the mixture to solidify (any longer than 2 hours will cause yogurt to harden, so keep in refrigerator until 1-2 hours before ready to serve)
Nutrition Facts : Calories 198, Carbohydrate 22.4 g, Cholesterol 23.7 mg, Fat 7.1 g, Fiber 1.8 g, Protein 12.3 g, SaturatedFat 4.4 g, Sodium 268 mg, Sugar 19.5 g
PUMPKIN PIE FROZEN YOGURT
Creamy pumpkin frozen yogurt tastes like pumpkin pie turned inside out in this frozen confection. Stir pieces of cinnamon-spiced piecrust into the dessert to add crunch and flavor. The sweet-treat kicker: heavenly caramel-pecan sauce.
Provided by Voskos
Categories Trusted Brands: Recipes and Tips VOSKOS®
Time 2h35m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. Unroll piecrust on parchment paper-lined baking sheet. Sprinkle with some granulated sugar and pumpkin pie spice. Bake about 12 minutes or until crust is browned. Cool on wire rack; break into bite-size pieces.
- Combine the VOSKOS® Nonfat Honey Greek Yogurt, the 1/2 cup granulated sugar, the 1/2 cup brown sugar, the pumpkin, vanilla, and the 1/2 teaspoon pumpkin pie spice in a large bowl.
- Freeze the yogurt mixture in a 1 1/2- to 2-quart ice cream maker according to the manufacturers directions, stirring in broken piecrust pieces at end to just mix through. Transfer to an airtight container and freeze for 2 to 4 hours before serving. Let stand at room temperature for 5 to 15 minutes before serving (if freezing longer, it may need to stand as long as 30 minutes at room temperature). Serve topped with warm Caramel-Pecan Sauce (see below) and additional piecrust (if desired).
- Caramel-Pecan Sauce: Combine butter, the 3/4 cup brown sugar, and whipping cream in a large saucepan over medium heat, stirring until smooth. Bring to a boil. Boil at a moderately steady rate for 3 minutes without stirring. Remove from heat and transfer to a heat-proof bowl. Let caramel cool. Stir in pecans. Serve warm or refrigerate for up to 1 week. Reheat before serving.
Nutrition Facts : Calories 680.1 calories, Carbohydrate 73.6 g, Cholesterol 77.3 mg, Fat 39.6 g, Fiber 2 g, Protein 11.8 g, SaturatedFat 18.2 g, Sodium 271.7 mg, Sugar 48.2 g
PUMPKIN PECAN FROZEN YOGURT
I always keep fat-free frozen yogurt on hand. By combining it with just four other ingredients, I can quickly whip up this great-tasting treat.-Anne Smithson, Cary, North Carolina
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the first four ingredients. Transfer to a freezer container; freeze until serving. Sprinkle each serving with pecans.
Nutrition Facts : Calories 161 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 69mg sodium, Carbohydrate 30g carbohydrate, Fiber 1g fiber), Protein 5g protein.
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
FROZEN PUMPKIN YOGURT
This is from the Oct 2012 edition of "Relish" - similar to another I've seen, but without the heavy cream or cream cheese (less fat!). I'm adding here for safe keeping! This is a delicious way to use up our kids' pumpkins (they don't mind when they get to enjoy the frozen yogurt!) and reminds me of the cinnamon ice cream served at our favorite Mexican restaurant.
Provided by moose_kristi
Categories Frozen Desserts
Time 1h5m
Yield 1 container, 10 serving(s)
Number Of Ingredients 6
Steps:
- Whisk all ingredients ina bowl until combined. Place in container of ice cream freezer and freeze according to manufacturer's instructions.
Nutrition Facts : Calories 178.2, Fat 1.8, SaturatedFat 1.1, Cholesterol 5.9, Sodium 51.5, Carbohydrate 38.5, Fiber 0.2, Sugar 36.8, Protein 3.4
More about "frozen pumpkin yogurt recipes"
PUMPKIN FROZEN YOGURT RECIPE – A COUPLE COOKS
From acouplecooks.com
Reviews 12Servings 4Cuisine AmericanCategory Dessert
- Mix all ingredients together in a bowl. Taste, and add a bit more maple syrup if you’d like a sweeter taste.
- Freeze in an ice cream maker according to the manufacturer’s instructions. You can eat the ice cream right away for a soft serve texture, or freeze it for about 2 hours for a harder texture. The frozen yogurt is best eaten after a few hours of freezing; freezing overnight is not recommended, as we found that it compromises the texture and flavor.
FROZEN PUMPKIN YOGURT RECIPE: HALLOWEEN WITCH HAT …
From ottawamommyclub.ca
THE EASIEST PUMPKIN FROZEN YOGURT THAT YOU CAN MAKE …
From cookinglight.com
PUMPKIN SPICE FROZEN YOGURT POPS RECIPE - HOME …
From homecookingmemories.com
FROZEN PUMPKIN PIE YOGURT SNACK RECIPE - ON MY KIDS PLATE
From onmykidsplate.com
PUMPKIN FROZEN YOGURT RECIPE - CUISINART.COM
From cuisinart.com
EASY SPINACH DIP RECIPE
From simplyrecipes.com
PUMPKIN SPICE FROZEN YOGURT POPS RECIPE - FOOD NEWS
From foodnewsnews.com
PUMPKIN PIE OVERNIGHT OATS - SPLENDA®
From splenda.com
FROZEN YOGURT PUMPKIN PIE BITES - THE LEAN GREEN BEAN
From theleangreenbean.com
PUMPKIN SPICE FROZEN YOGURT : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
TWO-INGREDIENT FROZEN PUMPKIN DOG TREATS [RECIPE]
From rover.com
FROZEN PUMPKIN PIE YOGURT RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
PUMPKIN FROZEN YOGURT – ERECIPE
4 INGREDIENT PUMPKIN FROZEN YOGURT - FOODLION.COM
From foodlion.com
FROZEN DOG TREATS RECIPE - PUMPKIN, YOGURT, AND BANANA
From msn.com
HOMEMADE PUMPKIN FROZEN YOGURT RECIPE | ALLRECIPES
From test.element.allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love