Pumpkin and Maple Frozen Yoghurt

    (16)
    35 minutes

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


    14 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (16)

    Reviews in English (15)

    by
    103

    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.  -  26 Sep 2010  (Review from Allrecipes USA and Canada)

    by
    16

    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.  -  06 Oct 2010  (Review from Allrecipes USA and Canada)

    by
    15

    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!  -  04 Oct 2010  (Review from Allrecipes USA and Canada)

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