I’ve been having a BLAST with my self-initiated #DailyYogurt challenge. Every day I try to come up with a fun tasty way to top plain old yogurt using whatever I have in the house. It’s been teaching to me think beyond the grab-able processed snack and find more whole options when I’m hungry.
I made the switch from flavored yogurt cups to tubs of non-fat plain yogurt slowly over the past few years and I LOVE it. (Read a little about my yogurt story and my philosophy on eating in general in this post.)
This morning I decided to crack open a can of pumpkin. Mixing the pumpkin in the yogurt made it almost fluffy, like a light, airy bowl of whipped cream. It’s not sweet at all so I drizzled honey on top. 
I find that when I take the drizzle approach instead of mixing it in, I need a lot less to sweeten because it’s the first thing that hits my tongue. I should also note, the more I eat plain yogurt like this the less sweetener I need. I’m getting used to the tartness and actually enjoy it now.
Here’s what I did this morning for a fun breakfast…
- 4oz non fat plain greek yogurt (~120g)
- 1/2 cup pumpkin puree (122g)
- 1/4 tsp pumpkin pie spice + more for sprinkling
- 7g dry roasted pepitas (hulled pumpkin seeds)
- 10g honey (1/2 tbsp)
Put the yogurt, pumpkin and 1/4 tsp pumpkin pie spice in a bowl.
Mix together then top with the pepitas, a dash of pumpkin pie spice and honey.
Enjoy!
Note: I HATE giving ideas that don’t use the whole can of pumpkin. Now, what the heck are you suppose to do with the rest of the can?
Well, my approach is to separate the rest into 2 plastic baggies. Each just slightly over 1/2 cup. I freeze them flat…
…for easy storing and fast defrosting.
Now I can pull them out in individual servings to use in more yogurt, or oatmeal or even smoothies.
Hope that helps!
Click here to see my latest #DailyYogurt ideas on instagram.
| Servings | Amt per Serving | |||
|---|---|---|---|---|
| 1 | Entire Recipe | |||
| Calories | Fat | Fiber | WWPs | |
| 185 | 5g | 6g | old: 3 | new: 5 |
| Sugar | Sat Fat | Carbs | Protein | |
| 18g | 1g | 24g | 16g | |
I’ve always ended up throwing the leftover pumpkin out; I mean it sits in the refrigerator and grows fuzz…never ever thought of freezing it. Thank you!
I never throw pumpkin out–I always find something else to use it for! I like it in yogurt like you, I put it into my protein shakes/smoothies, I make a single serving brownie [http://www.jencomaskeck.com/2012/03/single-serving-grainglutendairysugar.html], or I find a paleo pumpkin recipe on pinterest and bake a half batch of muffins or something.
I’ve been putting pumpkin in my yogurt for a few years and have never thrown any out. I just put it in another container in the fridge and use it before it goes bad. I use in yogurt, smoothies and baking. Look online, there are tons of single serving brownies, protein brownies, cakes out there that will use up the pumpkin!
Great idea for storing the extra pumpkin!!!! I always end up using it in my baking! Have you ever tried warm homemade cinnamon-Y applesauce on your yogourt?? It’s delicious and so such a comfort meal/breakfast!! :)