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» Pale Yellow

Cream together butter and sugar until pale yellow.

Pumpkin Frozen Yogurt

Tracy Byrne

My brother and his girlfriend are visiting this weekend from Michigan and they are a couple of years younger than me.  I expected they would want to go out late into the night, living it up, and I was worried I'm too old to hang with kids.  Ha!  I've been going to bed later than them and I've been getting up earlier.  I still have it!

This frozen yogurt is sort of a metaphor for that experience.  I want to eat this kind of ice cream all the time, but I can't because the calories instantly go to my butt.  When I was younger, I could get away with eating delicious, rich, and fatty treats within reason.  Now a taste is too much.  So I eat frozen yogurt.

It's good, but not rich, not decadent.  It's practical.  That sweet treat for when you need something frozen and ice cream like, but you know you shouldn't eat the fattening stuff.  By the time Zach and Danielle had woken up I had jogged, gotten coffee, baked scones, and showered.  Win for the older sister!

I love the spice in this frozen yogurt but it needed more sweetness to balance out the tartness from the Greek yogurt.  I recommend an extra drizzle of maple syrup!  This recipe is super easy and it's great to have in the freezer for a little treat at the end of a weekday.

Print the Recipe!

Pumpkin Frozen Yogurt Adapted from Brit & Co. Yield - 1 pint (2 cups)

1 cup non-fat Greek yogurt 1 cup pumpkin puree 3 tablespoons maple syrup 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ginger 1/4 teaspoon allspice 1/4 teaspoon cloves pinch of salt

  1. Place the bowl of  your ice cream maker in the freezer the night before.
  2. Whisk together all the ingredients in a medium bowl.
  3. Set up your ice cream maker and pour in the mix.  Mix for about 20 minutes.
  4. This freezes firm enough to enjoy immediately after churning.  If you store in the freezer, leave the frozen yogurt on the counter to thaw before serving.