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Pumpkin Yogurt
Nov. 1st, 2018 07:41 pmI created a dish I really like.
I love pumpkin pie, but it's a bit time-consuming and I want to smother it with sweetened whipped cream. And I also love a pumpkin dip made with pumpkin and cream cheese and maybe whipped topping substance, and then you dip ginger cookies into it (or you could use graham crackers or vanilla wafers or something). So I wondered if I could just mix pumpkin with yogurt and spices and get something I liked. That I would just eat plain, with a spoon. As if it were regular food instead of a special treat. So I copied most of the ingredients in my pumpkin pie recipe and tried it out. And yum!
Pumpkin Yogurt Recipe
1 (15-ounce) can pumpkin
1 (16-ounce) container of yogurt
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
Dump all ingredients in a big bowl. Mix well.
Comments
I bet it would be good if you left out the yogurt at first, mixed all the other ingredients well, and then added the yogurt and mix only until it was almost well mixed and it has pretty swirls through it.
You could probably use vanilla yogurt instead of plain, but then leave out all the sugar and just add the spices.
I'm going to try leaving out the salt next time.
I feel like this is probably a very flexible recipe--you could use different kinds of sweeteners and change the amounts of anything to match your favorite pumpkin pie recipe.
At first the sugar was a bit crunchy, but it dissolved in a few minutes. I did use mostly turbinado sugar.
I also liked that I can continue minimizing water use by using no water at all except to wash the dishes (and it washes very easily if you get it right away, and I'm storing half in the yogurt container to put off rinsing that out.
It would also be good for summer because it's cold and you don't heat up the house cooking anything. You could probably make a smoothie version of it, too, if you're into that. And it would be good when you can't chew for some reason like after dental surgery.
Nutrition
Using nutrition information from the sugar, pumpkin, and (full fat Greek) yogurt, for 1/4 of the batch you get:
Calories: ~287 (412 + ~175 + 560 = ~1147)/4
fat: 11 g (0 + 0 + 44 = 44)/4
carbs: 32 g (104 + 0 + 24 = 128)/4
sugar: 31 g (104 + 0 + 20 = 124)/4
protein: ~6 g (0 + ~7 + 16 = ~23)/4
Vitamin A: ~258% (0 + ~980 + 30 = 1020)/4
Vitamin C: ~ 9% (0 + ~28 + 8 = ~36)/4
Calcium: ~15% (0 + ~14 + 60 = ~74)/4
Of course the salt adds a lot of sodium and the spices add a bit of stuff. Admittedly, this is way too much sugar to be considered healthy, so, uh, eat a salad with it.
I love pumpkin pie, but it's a bit time-consuming and I want to smother it with sweetened whipped cream. And I also love a pumpkin dip made with pumpkin and cream cheese and maybe whipped topping substance, and then you dip ginger cookies into it (or you could use graham crackers or vanilla wafers or something). So I wondered if I could just mix pumpkin with yogurt and spices and get something I liked. That I would just eat plain, with a spoon. As if it were regular food instead of a special treat. So I copied most of the ingredients in my pumpkin pie recipe and tried it out. And yum!
Pumpkin Yogurt Recipe
1 (15-ounce) can pumpkin
1 (16-ounce) container of yogurt
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
Dump all ingredients in a big bowl. Mix well.
Comments
I bet it would be good if you left out the yogurt at first, mixed all the other ingredients well, and then added the yogurt and mix only until it was almost well mixed and it has pretty swirls through it.
You could probably use vanilla yogurt instead of plain, but then leave out all the sugar and just add the spices.
I'm going to try leaving out the salt next time.
I feel like this is probably a very flexible recipe--you could use different kinds of sweeteners and change the amounts of anything to match your favorite pumpkin pie recipe.
At first the sugar was a bit crunchy, but it dissolved in a few minutes. I did use mostly turbinado sugar.
I also liked that I can continue minimizing water use by using no water at all except to wash the dishes (and it washes very easily if you get it right away, and I'm storing half in the yogurt container to put off rinsing that out.
It would also be good for summer because it's cold and you don't heat up the house cooking anything. You could probably make a smoothie version of it, too, if you're into that. And it would be good when you can't chew for some reason like after dental surgery.
Nutrition
Using nutrition information from the sugar, pumpkin, and (full fat Greek) yogurt, for 1/4 of the batch you get:
Calories: ~287 (412 + ~175 + 560 = ~1147)/4
fat: 11 g (0 + 0 + 44 = 44)/4
carbs: 32 g (104 + 0 + 24 = 128)/4
sugar: 31 g (104 + 0 + 20 = 124)/4
protein: ~6 g (0 + ~7 + 16 = ~23)/4
Vitamin A: ~258% (0 + ~980 + 30 = 1020)/4
Vitamin C: ~ 9% (0 + ~28 + 8 = ~36)/4
Calcium: ~15% (0 + ~14 + 60 = ~74)/4
Of course the salt adds a lot of sodium and the spices add a bit of stuff. Admittedly, this is way too much sugar to be considered healthy, so, uh, eat a salad with it.