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 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
This recipe was inspired by my attempt to increase the amount of pumpkin in my diet. I have started reading SuperFoods RX by Steven Pratt (which I highly recommend) and am learning about all of the nutritional benefits pumpkin has to offer. The challenge is that I am used to eating pumpkin in nothing but pies/cookies/sweet breads etc. I decided to try a pumpkin yogurt because yogurt is also one of Pratt's 14 super foods.
Provided by Ingen
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Just mix it all up!
Nutrition Facts : Calories 65.7, Fat 0.5, SaturatedFat 0.3, Sodium 295.7, Carbohydrate 16.2, Fiber 3.9, Sugar 9.8, Protein 1.4
EASY PUMPKIN YOGURT
This easy pumpkin yogurt is a clever way to sneak veggies and their nutrients into something a kid will love!
Provided by nicnakpatywack
Categories Appetizers and Snacks
Time 5m
Yield 6
Number Of Ingredients 2
Steps:
- Combine yogurt and pumpkin puree in a blender; blend until smooth.
Nutrition Facts : Calories 109.2 calories, Carbohydrate 14 g, Cholesterol 9.1 mg, Fat 2.5 g, Fiber 1.2 g, Protein 8.4 g, SaturatedFat 1.6 g, Sodium 204.3 mg, Sugar 12 g
PUMPKIN YOGURT PIE
This recipe was inspired by Mirj's Recipe #13561. The crust is more of a "healthy" crust, so if you dont care for that too much, just go ahead and use your fav crust. The filling is delicate and smooth with great holiday flavours. I loved it and I hope you do, too.
Provided by Lalaloula
Categories Pie
Time 1h10m
Yield 1 9 inch pie
Number Of Ingredients 19
Steps:
- For the crust combine flour, ground walnuts, chopped walnuts, applesauce, cinnamon and pumpkin pie spice in a bowl. If mixture does not come together, add a tbs or so more applesauce.
- Press mixture into a greased pie plate of 24 cm/9 inch in diameter.
- For the filling combine pumpkin puree, applesauce, yogurt, sugar, eggs, salt and all of the spices in a big bowl. Mix well.
- Pour this mixture into your prepared pie crust and bake in the pre-heated oven at 220°C/425°F for 15 minutes, then lower the temperature to 175°C/350°F and bake for another 45 minutes or until filling is set.
- Let cool in the pan. Enjoy!
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.
AFGHAN-STYLE PUMPKIN (WITH YOGURT SAUCE)
Provided by Mark Bittman
Categories dinner, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Put the oil in a pot or deep skillet that can later be covered on medium-high heat. When hot, add the onion and cook until browned, about 10 minutes. Add the turmeric, ginger and chili, and cook for another 2 minutes, until aromatic.
- Add pumpkin and stock; sprinkle with salt and pepper. Bring to a boil, cover and turn heat to low. Cook, stirring once or twice, until pumpkin is tender, 15 to 30 minutes. Check periodically to make sure there is adequate liquid; if the pumpkin is done and the liquid is thin, remove lid and turn the heat to medium-high. Boil mixture until thick; taste and adjust seasoning.
- Heat olive oil in a skillet over medium heat. When hot, add garlic. If using ground beef, add it and sprinkle with salt and pepper. Cook, stirring occasionally, until the meat begins to brown, about 5 minutes. Add the tomatoes and coriander and reduce heat to low; simmer until the mixture thickens, 5 to 10 minutes.
- Combine the yogurt, mint, minced garlic, salt and pepper in a bowl and stir.
- Spoon the ground beef or tomato sauce over the pumpkin. Top with yogurt sauce and more fresh mint and serve.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 570 milligrams, Sugar 8 grams, TransFat 0 grams
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