Want the flavors of pumpkin pie without all the fat? Watch as Kinzie channels the essence of pie into a handy, healthy yogurt treat. This recipe comes to us from Kinzie of To Cheese or Not to Cheese?
- 1 6oz container Greek vanilla yogurt
- 1/4 cup canned pumpkin or roasted pumpkin pulp*
- ½ teaspoon sugar
- 1 honey graham cracker, crumbled
- 2 teaspoons chocolate chips
- 2 teaspoons pumpkin seeds
*please note that canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted. To make your own pumpkin pulp, cut a pumpkin in half, scoop out the seeds and roast, cut side down, in a 400 degree oven for 50-60 minutes, or until pumpkin flesh is soft when poked as a fork.
Fill a small bowl with yogurt and sprinkle with 3/4 of the graham cracker.
Mix pumpkin with sugar and add to yogurt.
Garnish with remaining 1/4 crushed graham cracker, chocolate chips and pumpkin seeds.
Pumpkin Pie Yogurt
Servings per Recipe:Amount per Serving
Calories from Fat: 98
Total Fat: 11g
Saturated Fat: 5.4g
Dietary Fiber: 1.0g
The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.