Monday, January 28, 2013

Frozen Pumpkin Treat

Yesterday I made pumpkin bread, and I had leftover pumpkin puree and lowfat coconut milk. Of course I did not want to waste it, but thought I might have a pin or two on Pinterest that could help me out.  Sure enough this pumpkin frozen yogurt recipe was just what I needed. 

In a metal bowl, combine 1 cup pumpkin puree, 1/4 cup coconut milk, 1/2 cup plain Kefir, 1/4 teaspoon all-spice, and 1/4 teaspoon ground nutmeg.  Blend together.  Cover and place in freezer, stirring every half hour until to you reach the desired consistency.  Enjoy!

This pumpkin dessert was icy like a Jello Pudding Pop (chocolate was always my favorite) and tasted like the pumpkin yogurt I made this fall. 

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