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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