2⁄3 cup low-fat vanilla yogurt or 1 container (6 ounces)
4 Tablespoons canned pumpkin
1⁄8 teaspoon nutmeg (optional)
- Stir all ingredients together in a bowl. Serve.
- Refrigerate leftovers within 2 hours.
- Top with granola or nugget type cereal for extra crunch.
- Extra canned pumpkin can be frozen.
Tab 1 Content (Tips or Involve Kids):
Tab 2 Content (Recipe Categories):