It’s a little over a week from Christmas and I’m still not ready to give up my pumpkin recipes. Is it acceptable to eat pumpkin year round? I hope so because that’s what I plan on doing!
Over the past four or five months I’ve probably ate ten cans of pumpkin puree…on my own. Wow, I just realized how much that is. Ten cans..give me a minute to do the math. Ten cans x 16(?) ounces per can = 160 ounces of pumpkin. It’s a miracle I’m not the great big pumpkin!!
While some of it has been pumpkin pies, pumpkin squares, pumpkin smoothies, etc. this conception is a little healthier. Greek yogurt, canned pumpkin, and cinnamon.
It’s been a little too cold recently, but sometimes I’ll mix it up and freeze it for 30 or 40 minutes. Then it’s like ice cream! Yummm….(ice cream is my weakness)
- 1 cup plain or vanilla greek yogurt
- 1/3 cup pumpkin puree
- 1/4-1/2 teaspoon cinnamon
Place all ingredients in a bowl. Mix to combine.
Refrigerate until ready to eat.
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