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¾ cup low-fat vanilla yogurt or 1 container (6 ounces)
¼ cup canned pumpkin
2 teaspoons brown sugar
¼ teaspoon cinnamon
⅛ teaspoon nutmeg (optional)


  1. Combine all ingredients in a bowl or blender.
  2. Mix until smooth and serve.
  3. Refrigerate leftovers within 2 hours.


  • Top with granola or nugget type cereal for extra crunch.
  • Extra canned pumpkin can be frozen to use later in main dishes, soups, chili or baked goods.
  • Tastes great as a dip with cut fruit or graham crackers.
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1 cup
Prep time:
5 minutes
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