Homemade Pumpkin Froyo

Its summer time, and as we all know… ice cream and summer time go hand in hand! But as delicious as ice cream may be, its packed with fat, calories, and sugar. The alternative? Frozen yogurt! Frozen yogurt is a creamy, dreamy, and sweet alternative without all of the negative nutritionals! I recently picked up a frozen yogurt machine (for only $15 at Aldi’s… score!), and I whipped up my first delicious batch. Oh, come on now, you know this pumpkin-lovin’ gal made pumpkin froyo right off the bat!

Pumpkin Froyo

Pumpkin Froyo

Makes 5-6 Cups

32 Ounces (4 Cups) nonfat vanilla Greek yogurt

1 Cup pumpkin puree

1/3 Cup sugar free syrup

8 Packets Truvia/stevia

1/2 Teaspoon cinnamon

1/2 Teaspoon ground clove

1/2 Teaspoon ground nutmeg

1/2 Teaspoon ground ginger

In a bowl, blend together all of the ingredients until fully combined. If you have a frozen yogurt/ice cream machine, use according to your manufacturer’s instructions (mine churns the frozen yogurt for about 15-30 minutes until done). If you do not, you can opt to freeze the mixture instead until firmed. Be sure to check on the froyo periodically, though, since without the help of a frozen yogurt/ice cream machine to churn the mixture, the froyo will be less aerated— thus more dense in consistency and much more liable to over freeze. Keeping an eye on it to ensure you take it out when it’s the right consistency easily prevents this. Enjoy your sweet clean eats!

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