Pumpkin Frozen Yogurt Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Oct. 16, 2010
I love most things pumpkin and had high hopes for this. I was quite dissapointed. I started out as directed. But the taste was next to aweful. The yogurt tasted like sour cream, and even mixed in with everything, still had that overbowering sour/bitter flavor. This may be in part that I have tried 4 or 5 different greek yogurts (just to eat) and I didnt like any of them at all. I added a little cream cheese and brown sugar. This helped a little bit with the flavor. I dont have a ice cream maker, but just froze the mixture. When ready to eat, i stuck it in the microwave to soften. The flavor was still odd and the texture a lil off. If I made it again, I would NOT use plain greek yogurt. I would use either regular vanilla yogurt or that and cream cheese. I also didnt like the syrup flavor with it. I think maybe more brown sugar instad.
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Cooking Level: Intermediate

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Reviewed: Oct. 6, 2010
As this is written, it is only okay. I think a lot hinges on the brand of Greek yogurt and the kind of maple syrup (real or Aunt Jemima) you use in this. I'm not sure what the submitter used but on hand I had Fage and Spring Tree maple syrup. I ended up having to smooth out the Fage taste with half and half (to taste) and extra maple syrup. I love my Fage and I eat it for breakfast with strawberries and hardly any added sugar; for some reason, the combination of packed pumpkin, spices and Fage just left a strange aftertaste. I blended everything to the same consistency in my blender before pouring it into my ice cream maker. It only took 10-15 minutes to set up.
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Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Oct. 4, 2010
Loved this recipe! I'm a sucker for anything that involves pumpkin (especially this time of year), and I was so excited when I came across this recipe. I actually used non-fat Greek-style yogurt; the texture is a little icier than intended, but it still tastes great and is nearly entirely guilt free! I also don't have an ice cream freezer, so I took the advice from another reviewer (who used a blender) and mixed it three times over the course of a few hours, keeping it in the freezer in between. It worked beautifully! I can't wait to make it again and experiment with the spice/sweetness ratio. I'll be bringing this to holiday celebrations in the very near future for sure!
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Reviewed: Sep. 26, 2010
I saw this and HAD to make it right away. What I did is threw everything in my blender, ran it through to a even consistancy and dumped it in a flat freezable container, let it firm up, then blended it again. When it firmed up the second time, it was ready to go. I used my own homemade sugar free maple syrup and one teaspoon of my homemade pumpkin pie spice. This is MONEY. My kids and I LOVED it. Thank you so much for sharing this low-calorie treat! NOTEL You can get away with using half the amount of syrup and still have it be sweet enough. If you aren't a fan of maple syrup, you could substitute honey of agave nectar and have it taste really good, too.
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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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