Food recipes
Pumpkin Frozen Yogurt with Roasted Pecans
Pumpkin Frozen Yogurt with Roasted Pecans Ingredients: nuts, pecans yogurt, greek, plain, nonfat pumpkin, raw syrup, maple, canadian sugars, brown vanilla extract spices, cinnamon, ground spices, nutmeg, ground spices...
Pumpkin Frozen Yogurt with Roasted Pecans
Ingredients:
nuts, pecans
yogurt, greek, plain, nonfat
pumpkin, raw
syrup, maple, canadian
sugars, brown
vanilla extract
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
Directions:
To roast the pecans, heat the oven to 350 degrees.
Spread whole raw pecans over a baking sheet lined with parchment paper or aluminum foil.
Bake pecans for 4-5 minutes.
Remove pan from the oven and stir the pecans to toss around.
Bake for an additional 3 to 5 minutes, or until the pecans begin to give off a sweet scent.
Allow to cool and then chop or crush pecans.
In a large mixing bowl, combine all the ingredients (minus the pecans) and mix well.
Using a whisk will help to break up the possible lumps in the mixture.
Taste for flavoring.
If too sweet, add more yogurt or pumpkin puree.
If not pumpkin-y enough, add more pumpkin puree.
If not sweet enough, add equal parts maple syrup and brown sugar.
Pour mixture into a prepared ice cream maker and follow the manufacturers guide.
Freeze for at least 3-4 hours prior to serving.
Top with chopped roasted pecans when serving.
Enjoy!
Makes about 1.5 quarts.
Ingredients:
nuts, pecans
yogurt, greek, plain, nonfat
pumpkin, raw
syrup, maple, canadian
sugars, brown
vanilla extract
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
Directions:
To roast the pecans, heat the oven to 350 degrees.
Spread whole raw pecans over a baking sheet lined with parchment paper or aluminum foil.
Bake pecans for 4-5 minutes.
Remove pan from the oven and stir the pecans to toss around.
Bake for an additional 3 to 5 minutes, or until the pecans begin to give off a sweet scent.
Allow to cool and then chop or crush pecans.
In a large mixing bowl, combine all the ingredients (minus the pecans) and mix well.
Using a whisk will help to break up the possible lumps in the mixture.
Taste for flavoring.
If too sweet, add more yogurt or pumpkin puree.
If not pumpkin-y enough, add more pumpkin puree.
If not sweet enough, add equal parts maple syrup and brown sugar.
Pour mixture into a prepared ice cream maker and follow the manufacturers guide.
Freeze for at least 3-4 hours prior to serving.
Top with chopped roasted pecans when serving.
Enjoy!
Makes about 1.5 quarts.