Ingredients
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)
Directions
- Combine all ingredients in a bowl or blender.
- Mix until smooth and serve.
- Refrigerate leftovers within 2 hours.
Notes
- 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.
Comments
Wow, this was great! SO easy, my kids actually got out some graham crackers and dipped them in it and my 1st grader even took some leftovers to school for her lunch.
This is my husbands all time favorite Food Hero recipe. It's so fast for me to make, and I don't even have to pull out the blender because I can mix it in a bowl.
Have made this several times with groups of kids: once in a library setting and once with our 4-H cooking club for the measuring unit. I use clear plastic cups so the kids can see the layered ingredients and then see how well they have stirred everything together. Even kids who say they don't like pumpkin usually love this recipe! Great for learning measuring skills
I mixed mine in a bowl with a spoon, worked great!
We made this in a blender, and it was SO good -- everyone went back for seconds, and thirds!
Freezing the pumpkin in ice cube trays and adding a little bit of milk works great to make this recipe in a blender, which makes for more of a drinkable smoothie. I also use half the amount of brown sugar suggested and use plain yogurt and half vanilla yogurt to reduce the sugar. Kids said, "It tastes just like Jamba Juice!"