Pumpkin and Maple Frozen Yoghurt

Pumpkin and Maple Frozen Yoghurt


14 people made this

I used sugar-free maple syrup, but you will get a sweeter maple flavour if you use pure maple syrup.


Serves: 8 

  • 400g pumpkin puree, tinned or fresh
  • 1 1/2 cups (340g) low-fat plain Greek-style yoghurt
  • 1/2 cup (125ml) maple syrup
  • 1/2 teaspoon vanilla essence
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves

Preparation:35min  ›  Ready in:35min 

  1. In a large bowl, mix together the pumpkin, yoghurt, maple syrup, vanilla essence, cinnamon, nutmeg and cloves until smooth. Refrigerate the mixture until thoroughly chilled; freeze in an ice cream freezer according to manufacturer's instructions. Pack the frozen yoghurt into a sealed container and freeze until serving time.

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