Pumpkin Yogurt Hot Cakes Recipes
PUMPKIN-YOGURT CHEESECAKE
Creamy pumpkin cheesecake gets a good dose of Greek yogurt for a slightly tangier and denser version.
Provided by Food Network
Time 7h40m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Position the oven racks in the center and lower third of the oven. Fill a baking dish or roasting pan about half full with water and place on the lower rack. Preheat the oven to 325 degrees F. Brush the bottom and sides of a 9-inch springform pan with butter and set aside.
- Grind the graham crackers and 1 tablespoon of the granulated sugar in a food processor until fine crumbs. Add the butter and 1 tablespoon water and pulse until moistened. Press into the bottom of the prepared pan. Bake on the center rack until firm and browned, 10 to 12 minutes. Let cool completely.
- Beat the cream cheese, brown sugar, salt and remaining 1/3 cup granulated sugar with an electric mixer on medium speed in a large bowl until smooth and fluffy. Reduce the mixer speed to low and beat in the yogurt and eggs until blended. Then beat in the pumpkin puree, flour, pie spice and vanilla until just combined. Stir with a spatula a few times to make sure all the ingredients are incorporated from the bottom of the bowl.
- Pour the batter over the crust and rap the pan against the countertop to release air bubbles. Bake the cheesecake on the center rack until the center is only slightly jiggly, 50 to 60 minutes. Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 15 minutes, then transfer it to a wire rack. Run a thin sharp knife between the cheesecake and the pan to release the sides. Let cool completely, then refrigerate until cold, at least 4 hours and up to overnight. Release the sides of the pan and dust the top with the confectioners' sugar before serving.
- Copyright 2016 Television Food Network, G.P. All rights reserved
PUMPKIN YOGURT FLUFF
Healthy and delicious pumpkin yogurt fluff. Serve with ginger snaps or graham crackers.
Provided by Corrine Gay
Categories Pumpkin Recipes
Time 5m
Yield 8
Number Of Ingredients 5
Steps:
- Stir together pumpkin puree, yogurt, pudding mix, and pumpkin pie spice in a bowl until mixture starts to thicken. Gently fold in whipped topping.
- Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 26.3 g, Cholesterol 1.1 mg, Fat 3.7 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 3.4 g, Sodium 651.3 mg, Sugar 7.9 g
PUMPKIN YOGURT PUDDING
For a light and fluffy dessert with the great fall taste of pumpkin, give this simple recipe a try. - Sally Helfer, Houston, Texas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Combine all ingredients in a bowl; stir until smooth. Refrigerate until serving.
Nutrition Facts : Calories 75 calories, Fat 0 fat, Cholesterol 2mg cholesterol, Sodium 38mg sodium, Carbohydrate 15g carbohydrate, Fiber 4g protein.
PUMPKIN YOGURT CAKE (GLUTEN FREE)
I dusted some cinnamon and powdered sugar on top, but please feel free to top with whipped cream or serve as is. Instead of almond slices, you can also use almond meal, but almond meal is more expensive and gets oxidized sooner. You can save money by using almond slices. For more healthy, gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Dessert
Time 1h15m
Yield 1 7-inch cake, 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the kabocha squash in half and discard seeds. Cut them into large chunks and steam them until soft. Remove the skin.
- In the food processor, place oats and almond slices and process until they are ground. (If you are using almond meal, you only need to process oats.).
- Preheat oven to 350°F/180°C.
- In a bowl, place the ground oats, almonds (or almond meal), melted coconut oil and 2 Tbsp of sugar. Mix well and press it onto the bottom of a 7-inch springform pan.
- In the food processor or blender, place the cooked pumpkin flesh, yogurt, eggs, 4 Tbsp of sugar, vanilla, cinnamon and nutmeg and process until it is well blended.
- Pour the mixture in the springform pan.
- Bake for 40 - 50 minutes. It might look a little too soft, but it will be set.
- Cool and refrigerate overnight or for several hours.
- Infuse love, slice and serve!
Nutrition Facts : Calories 198.7, Fat 15.4, SaturatedFat 8.8, Cholesterol 62, Sodium 24.1, Carbohydrate 10.7, Fiber 2.5, Sugar 0.4, Protein 5.9
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