Recipe by STARFLOWER
"My own recipe for delicious pumpkin frozen yogurt using my favorite formula of 2 cups yogurt, 1 cup whipping cream. Just creamy enough to suit our taste, less calories than ice cream, and great pumpkin fall-time flavor. I churned it using my KitchenAid® Ice Cream Bowl Attachment. Hope you enjoy it."
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plain whole milk yogurt
1 1/8 cups
pumpkin pie spice
This frozen yogurt was delicious! We used 2% Greek yogurt so it would be extra rich and creamy with a nice tang. We didn't have any brandy so we used bourbon instead. It was best right out of the ice cream maker when it was a soft serve consistency. It was so fluffy and creamy! We love making ice cream but this was way easier and a bit healthier ... well at least it was before I mixed a piece of red velvet cake into it, ha! Thanks for this recipe :)
I had approximately a cup of pumpkin leftover from another recipe so decided to make this for Thanksgiving dinner. It got mixed reviews. I thought it tasted exactly like pumpkin pie. One person didn't like the sour yogurt taste. One person thought it was overly spiced. Others really liked it and asked for the recipe. I will make this again. I used regular lowfat vanilla yogurt although I will try with Greek yogurt next time. I used honey flavored bourbon instead of brandy. And I used half and half instead of heavy cream.
Very easy and very good. Has a tangy taste to it and smooth texture. Made mine with lowfat vanilla Swiss style yogurt and added a sprinkle of cinnamon also.
Why do all the pumpkin ice cream recipes call for canned pumpkin instead of canned pumpkin pie, that already has the spices in it?
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Frozen Yogurt
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 118
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