Homemade Pumpkin Frozen Yogurt Food

HOMEMADE PUMPKIN FROZEN YOGURT

Homemade Pumpkin Frozen Yogurt image

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, fewer calories than ice cream, and great pumpkin fall-time flavor. I churned it using my KitchenAid® Ice Cream Bowl Attachment. Hope you enjoy it.

Provided by STARFLOWER

Categories Fruits and Vegetables Vegetables Squash

Time 10h30m

Yield 8

Number Of Ingredients 8

Ingredients

2 cups plain whole milk yogurt
1 cup whipping cream
1 ⅛ cups raw sugar
1 cup pumpkin puree
3 tablespoons brandy
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
⅛ teaspoon sea salt

Steps:

Combine the yogurt, cream, sugar, pumpkin puree, brandy, vanilla extract, pumpkin pie spice, and salt in a mixing bowl. Whisk together until the sugar and salt have completely dissolved. Cover, and refrigerate overnight.
Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency, about 20 minutes. Transfer ice cream to a one- or two-quart lidded container. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Nutrition Facts : Calories 207.2 calories, Carbohydrate 15.8 g, Cholesterol 48.7 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3.1 g, SaturatedFat 8.2 g, Sodium 141.1 mg, Sugar 13.4 g

HOMEMADE PUMPKIN FROZEN YOGURT

Homemade Pumpkin Frozen Yogurt image

Greek yogurt and cream cheese come together to create that same, luscious texture of your favorite store bought frozen yogurt. With a seasonal pumpkin flare, this low calorie dessert is just the treat that you'll want to cozy up to on a crisp fall night. Top with nuts, cinnamon, and dark chocolate for an extra kick that blends beautifully with the flavors of pumpkin spice. If you are not planning on serving immediately, keep it in the fridge and then throw it in the freezer 1-2 hours before you are ready to serve it.

Provided by Sara Tane

Time 1h40m

Yield Serves 4

Number Of Ingredients 7

Ingredients

2 cups 2% Greek yogurt
4 ounces low-fat cream cheese, softened
1/2 cup canned pumpkin
1/4 cup dark brown sugar
1 tablespoon pumpkin pie spice
1/4 teaspoon kosher salt
1 teaspoon vanilla extract

Steps:

In a medium bowl with a hand mixer, combine Greek yogurt, cream cheese, and pumpkin.
Add remaining ingredients and mix until fully combined.
Freeze for 1-2 hours, depending on how much you want the mixture to solidify (any longer than 2 hours will cause yogurt to harden, so keep in refrigerator until 1-2 hours before ready to serve)

Nutrition Facts : Calories 198, Carbohydrate 22.4 g, Cholesterol 23.7 mg, Fat 7.1 g, Fiber 1.8 g, Protein 12.3 g, SaturatedFat 4.4 g, Sodium 268 mg, Sugar 19.5 g

PUMPKIN PIE FROZEN YOGURT

Pumpkin Pie Frozen Yogurt image

Creamy pumpkin frozen yogurt tastes like pumpkin pie turned inside out in this frozen confection. Stir pieces of cinnamon-spiced piecrust into the dessert to add crunch and flavor. The sweet-treat kicker: heavenly caramel-pecan sauce.

Provided by Voskos

Categories Trusted Brands: Recipes and Tips VOSKOS®

Time 2h35m

Yield 8

Number Of Ingredients 13

Ingredients

1 (9 inch) ready-to-use refrigerated pie crust
Granulated sugar
1 pinch Pumpkin pie spice
5 (5.3 ounce) containers VOSKOS® Nonfat Honey Greek Yogurt
½ cup granulated sugar
½ cup packed brown sugar
½ cup canned pumpkin
2 teaspoons vanilla
½ teaspoon pumpkin pie spice
¾ cup butter
¾ cup packed brown sugar
½ cup whipping cream
1 cup coarsely chopped pecans, toasted*

Steps:

Preheat oven to 400 degrees F. Unroll piecrust on parchment paper-lined baking sheet. Sprinkle with some granulated sugar and pumpkin pie spice. Bake about 12 minutes or until crust is browned. Cool on wire rack; break into bite-size pieces.
Combine the VOSKOS® Nonfat Honey Greek Yogurt, the 1/2 cup granulated sugar, the 1/2 cup brown sugar, the pumpkin, vanilla, and the 1/2 teaspoon pumpkin pie spice in a large bowl.
Freeze the yogurt mixture in a 1 1/2- to 2-quart ice cream maker according to the manufacturers directions, stirring in broken piecrust pieces at end to just mix through. Transfer to an airtight container and freeze for 2 to 4 hours before serving. Let stand at room temperature for 5 to 15 minutes before serving (if freezing longer, it may need to stand as long as 30 minutes at room temperature). Serve topped with warm Caramel-Pecan Sauce (see below) and additional piecrust (if desired).
Caramel-Pecan Sauce: Combine butter, the 3/4 cup brown sugar, and whipping cream in a large saucepan over medium heat, stirring until smooth. Bring to a boil. Boil at a moderately steady rate for 3 minutes without stirring. Remove from heat and transfer to a heat-proof bowl. Let caramel cool. Stir in pecans. Serve warm or refrigerate for up to 1 week. Reheat before serving.

Nutrition Facts : Calories 680.1 calories, Carbohydrate 73.6 g, Cholesterol 77.3 mg, Fat 39.6 g, Fiber 2 g, Protein 11.8 g, SaturatedFat 18.2 g, Sodium 271.7 mg, Sugar 48.2 g

PUMPKIN PECAN FROZEN YOGURT

Pumpkin Pecan Frozen Yogurt image

I always keep fat-free frozen yogurt on hand. By combining it with just four other ingredients, I can quickly whip up this great-tasting treat.-Anne Smithson, Cary, North Carolina

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

1 quart fat-free frozen vanilla yogurt, softened
1/2 cup canned pumpkin
1/3 cup packed brown sugar
3/4 teaspoon pumpkin pie spice
1/4 cup chopped pecans, toasted

Steps:

In a large bowl, combine the first four ingredients. Transfer to a freezer container; freeze until serving. Sprinkle each serving with pecans.

Nutrition Facts : Calories 161 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 69mg sodium, Carbohydrate 30g carbohydrate, Fiber 1g fiber), Protein 5g protein.

PUMPKIN YOGURT

Pumpkin Yogurt image

This recipe was inspired by my attempt to increase the amount of pumpkin in my diet. I have started reading SuperFoods RX by Steven Pratt (which I highly recommend) and am learning about all of the nutritional benefits pumpkin has to offer. The challenge is that I am used to eating pumpkin in nothing but pies/cookies/sweet breads etc. I decided to try a pumpkin yogurt because yogurt is also one of Pratt's 14 super foods.

Provided by Ingen

Categories Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup nonfat vanilla yogurt
1/2 cup canned pumpkin
1 teaspoon honey
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

Steps:

Just mix it all up!

Nutrition Facts : Calories 65.7, Fat 0.5, SaturatedFat 0.3, Sodium 295.7, Carbohydrate 16.2, Fiber 3.9, Sugar 9.8, Protein 1.4

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