PUMPKIN PIE FROZEN YOGURT
The Last of Us – Left Behind
Pumpkin frozen yogurt with pumpkin spice
PREP TIME: circa 4h (10 min preparation, 1h stewing, 3h freezing)
SERVING: 3 portions
Greek yogurt – 2 cups
Pumpkin puree – 1 glass
Honey – 2-3 tbsp
(optional) Powdered sugar – 1 tbsp
Pumpkin spice – 1.5 tsp
cinnamon – 2 tbsp
nutmeg, ground – 1/2 tsp
ground cloves – 3/4 tsp
ground ginger – 1 tsp
1. PUMPKIN PUREE (30 min)
Pot option – hollow and peel the pumpkin, then cut into small pieces; or use frozen. Put in a pan, add few tablespoons of water and simmer covered for about 30 minutes until tender, mixing from time to time. Lightly cool and blend thoroughly.
Oven option – hollow the pumpkin and cut it into strips without peeling. Place on a baking tray or an ovenproof dish, cover with foil and bake at 200 C for about 50 minutes until tender. Then pull the pumpkin out of the oven, cool slightly, remove the skin and blend the flesh thoroughly.
Lazy option – you can look for ready-made canned pumpkin puree.
2. PUMPKIN SPICE (2 min)
Mix all ingredients – if you like one spice more then you can add it more to the mix. Be careful with the amount of cloves and nutmeg, because you can easily overdo it, so add them gradually.
3. MIXING YOGURT INGREDIENTS (1 min)
Add Greek yogurt, pumpkin puree, honey and pumpkin spice to the container. Mix thoroughly and try – if it is not sweet enough, add some icing sugar. You can also add more pumpkin spice.
4. FREEZING (3-4 h)
The container with mass should be tightly closed and put in the freezer. Stir yogurt with a fork every 30 minutes to avoid ice lumps. After 2 hours blend again the whole mass and freeze for another 2 hours. Before eating, remove yogurt from the freezer for 15 minutes so that it becomes more velvety.
Serve yougurt in cups, wafers or bowls using an ice cream scoop or confectioner’s sleeve. Sprinkle a little spice of pumpkin spice on top – you can also add whipped cream.